Food Network
Home> Recipes> Pork>
Marinated Grilled Pork Tenderloin Recipe

Marinated Grilled Pork Tenderloin

Recipe courtesy Charlie Palmer, Charlie Palmer's Casual Cooking, William Morrow, 2001

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (72)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 72

Showing 11-20 of 72

Sort by:

Newest

  • on August 22, 2011

    Flag

    the flavor of this marinade is great (marinaded for 5 hours. I did add a little garlic. I will make this again but will cut down on the soy sauce and increase orange juice. Although I simmered and boiled (for about 45 min and even whisked in some butter the marinade never got any thicker but wasn't really needed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 24, 2011

    Flag

    Far too much honey. 18 minutes is way too much to cook pork tenderloins unless you want them really well done. Could have used some toasted sesame oil or chile oil to give it some "umph".
    We have, however, really enjoyed our meals at Aureole. We think he needs someone to test his recipes before they get posted online.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 15, 2011

    Flag

    Really delicious! My dinner guests, visiting from China, couldn't get enough. I am not a big fan of rosemary, so left it out. Easy to make. Will definitely make this again. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 13, 2011

    Flag

    Very tasty. Just the right combination of sweet and sour. The touch of Rosemary was very good as well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 09, 2010

    Flag

    Awesome! Everyone at the table loved this, even the non pork tenderloin fan was singing praises for this recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 16, 2010

    Flag

    Very nice balence of spice and acid

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 08, 2010

    Flag

    My search is OVER!!! This is without a doubt the best marinade for pork. The flavors are amazing together and i omitted the rosemary. - a must try!!!! Best to marinate the meat overnight. Make sure you let the pork come to room temp prior to grilling. Boil the sauce to accompany the meal. Pork tacos with Asian slaw the next day...yummy!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 13, 2010

    Flag

    made this for the first time tonight and it was a hit. super flavorful. i marinated mine overnight and it was perfect. i would highly recommend using a low sodium soy sauce though. the sherry gave it such a nice flavor too! plan on using this recipe again in the future

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 02, 2010

    Flag

    This is the best grilled pork tenderloin I have ever tasted! I substituted pineapple juice for the orange juice and finely chopped red onions for the shallots as that's what I had in the refrigerator and it came out excellent! (I used low-salt soy sauce to control the salty taste mentioned in one of the other reviews. I used a 1.5 lb tenderloin and cooked it about 7 minutes each on three sides over a medium high gas grill. Spray the rack with cooking oil and let it get hot to avoid sticking. I will be making this again soon!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 06, 2010

    Flag

    Not sure what went wrong - i followed the recipe with the exception of the sherry because i was out.

    Meat was tender and flavor was declicious but way too salty.

    I used kikkoman soy. Could that have been the problem?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 ... 8 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.