By V.A. on January 20, 2006
Photo by V.A.
Photo by V.A.
"This is a favorite in our house! It is always juicy, and the flavor is outstanding. I can't remember where I found the recipe, but wish I could so that I'd be able to thank the person for so many wonderful dinners! **UPDATE: We were out of honey one night and substituted apricot preserves for it in the marinade (hubbys idea)... I must say that I didn't like the idea of mixing fruit with my meat, but when it was done I thought it was even better made that way than with the honey! Either way you make it, it is sure to be a crowd pleaser!"
Serving Size: 1 (366 g)
Servings Per Recipe: 4
"Very easy and like a very moist pork roast. I used Campbell's Golden mushroom soup when I can find it. Even better with that instead of cream of mushroom!!"
"I will try again based on other reviews. The cooking time was too long and it dryed out the pork. As I learned in a cooking class a few years ago; the chef said if your pork (also pork chops) look like they are ready, you have waited too long. I should have applied that pricipal this time."
"This was fantastic! Everyone in the family loved it, and we thought it was good enough to be ordered in a restaurant. I followed the directions exactly, marinated the meat for approximately 6 hours, and used honey (rather than apricot). It came out tender and juicy, and the reduced marinade was an excellent dipping sauce. I will definitely make it again, and I'll likely invite folks over to enjoy it with us!"
"Awesome! Wish I read this recipe before I ruined 2lbs prior. I just used what I had in my pantry - didn't have green onion or enough Dijon. I did however have some Apricot & Pineapple preserves. Came out soft and moist. My stove is too hot, even though I reduced the temperature, I think I would cook it 5-10 mins less next time. Great way to use a cheap piece of meat. Thanks!"
"Very moist and tender pork tenderloin with a great flavor. I used the apricot preserves since I think that flavor goes so well with pork. I marinated the pork for about 6 hours and it was great. thanks for sharing. Made for PAC Fall 09 :)"
"We loved it, even the kids! Made as posted and wouldn't change a thing. Great taste and blend of ingredients! I used Pinot Noir and apricot preserves on my roast. Excellent choice!"
"Loved it! Very flavorful with just the right amount of sweetness. I was able to marinate my pork loin for 9 hours. It came out wonderfully moist. This is a keeper. Thanx for posting."
"I really love garlic, but this was a little too garlicky. My husband really liked it, and my usually adverse to meat eating kids, ate all of theirs. I prefer my pork more savory than sweet though. If I make this again I will use less honey and more dijon + fresh ginger. The marinade is really easy to do if you put it all in a mini food processor, too!"