Marinated Grilled Pork Tenderloin

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My husband and I thought this was disgusting. The rice vinegar made it taste bad. It was a mishmash of flavors -- and sometimes that works. Not this time, it was gross.

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One of the best marinades that I've used for pork. Will definitely use again.

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So, so good. The honey carmelized the outside of the pork as it cooks. YUM! I've had lots of guests ask for the recipe. Definitely serve the marinade as a sauce for the meat.

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Outstanding! Like others, I did not have fresh ginger so I substituted powdered. I will definitely make this again!

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This is a 10 STAR RECIPE!!!! OMG!!! This recipe is outstanding in flavor, worth every minute of prep time and cooking. FOODIES - YOU HAVE TO MAKE THIS ONE!!!!!!!!!!!!!!!!!! Thank you Charlie Palmer for sharing! TIP: After 2 hr marinate at room temp, refrigerate overnight, turning it over frequently.

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This recipe is delicious!

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really good. i didn't have the sherry, shallots or orange. used sherry vineagar instead and toned down the rice wine vinegar. based on other reviews i used only a couple tablespoons of honey and a bit less soy. olive oil instead of veg oil. marinated overnight. simmer and strained the sauce. delish. we are eating the leftovers cold this morning!

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Awesome-great flavor and pork was nice and juicy!! I added minced garlic to marinade and only put in a tiny bit of rosemary. Sliced up the leftover pork for a salad the next day and topped salad with mandarin oranges, red onion, a few slices of fresh parmesan and some lightly toasted almonds. Used a mix of iceberg and romaine lettuce and made a quick dressing with soy sauce, sesame oil and a little bit of orange juice. Yum!

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Simple and easy. Made for a family birthday dinner and everyone loved it. The sauce is key--I served it on the side so that those who wanted their meat plain could have it that way. 18 mins is just right--still a bit pink, and very tender. Definitely a keeper.

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Delicious! Easy. I had all the ingredients, in house, except for the fresh ginger. I substituted powdered, but plan to use fresh next time! The measurements for each ingred. were spot on! I used the juice of 1 whole orange, which was more than 2 T. The 18 mins of grill time was perfect. I took my tenderloins off a little before they reached the 155 degree temp. After 10 mins standing time, they were perfectly done, moist and flavorfull. The reduced marinade is a perfect sauce. I served my tenderloins with carmelized sweet onions and patty pan, summer squash. The leftovers should make a fabulous sandwich on ciabatta rolls tomorrow! Thanks!