6 Reviews

This was GREAT. We made it for Christmas Eve dinner, and we're making it again for New Years'. We used sugar instead Splenda, and we marinated for two days. 50 minutes in the oven was about 10-15 min too long, but we only had about 2.5 lb and our oven's extra hot. Can't wait to see how try #2 turns out. The marinade just couldn't be better; now if the chefs can get the timing right we'll be the talk of the town :)

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GreenFish December 30, 2007

Wonderful! This was very easy. I subbed sherry for the bourbon since that's what I had. We will definitely make this again. Thank you!

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Empire920 July 25, 2007

Absolutely fabulous! This marinade rules! I love the flavor combinations in this. I marinated overnight,but had an unexpected amount of company, and left it to marinate in my fridge for another night while we did something else, Oh my! After the 48 hour marination time, we put it on the charcoal grill, whole, for about 10 minutes per side. I removed it from the grill after searing it like that, and finished it in a preheated 350 degree oven for 20 minutes.It came out so tender and tasty!We will do this again! DH said to make sure that I saved him a piece for a sandwich tomorrow, because he says,as good as this is tonight, this will make a great lunch too!

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Bert's Kitchen Witch July 08, 2007

I made this in the Crockpot (as written in the instructions). I allowed the pork to marinate overnight and this morning I just dumped it into the Crockpot... marinade and all. Great flavor. I used the real brown sugar in place of Splenda. I'm sure there would be no difference with the Splenda. The mustard and bourbon together with the brown sugar make such a great flavor combination. This recipe is a keeper; thanx!

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*Parsley* June 14, 2007

This marinade is absolutely fantastic and goes so well with pork. My stepdaughter and her family came today and I served this and everyone loved it. I grilled mine, searing it on high heat for 2-3 minutes on each side, and reducing the heat to medium and grilled for about 25 minutes and it turned out great. Very moist and juicy with just a wonderful flavor. Thanks so much for sharing.

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~Nimz~ March 30, 2007
Pork Tenderloin in Bourbon-Dijon Glaze