Sweet-N-Tangy Asian Pork Tenderloin

This as a fantastic recipe, Erin. My family loved it! I do agree with Kim, make sure you put foil under it, it can be messy, but delicious. I threw in a couple TBSP. of a peach/apricot jam I had and gave it a bit of a fruity flavor. It is very simple and quick to throw together, and my tenderloin came out very moist. Thanks for sharing your recipe!

Very nice flavor, tender and moist. Make sure that you place foil under this as it is messy to clean up

Delicious, really good. I had a very small tenderloin end, about 13 oz, and figured it might dry out so I said to heck with healthy and wrapped a couple strips of bacon around it. I also had some very very small new potatoes so I precooked them 4 min in the microwave, piled them around the loin in one of those foil pie tins. {Durn but those are handy}. Paint/drizzled the glaze over it all and let to get to 154 with my handy dandy polder {HEH, I was useing one B4 I even heard of Alton}. Anyhow,,,, Finest Kind!!!!!! This gets my abosulute highest for taste.

What a terrific recipe; hubby raved about how delicious it was, and especially how tender it came out given that pork tenderloin can easily be tough. The only substitution that we made was maple syrup for the honey, since we make our own. As we say in Maine, "Some good!"

This is a delicious way to prepare pork tenderloin. My only changes are to leave out the ginger as I don't like the flavor, I marinate the loin for a little while before baking, plus I only bake it to between 135-140 degrees which takes approx. 25 minutes on the convection setting. 45 minutes and 160 degrees would create an overcooked dry tenderloin in my book. I let it sit uncovered for 10 minutes before serving, then slice. Great recipe!