Comments on: Ginger Soy Marinated Pork Tenderloin

By: Christen

Christen — Mon, 13 Jun 2011 02:08:35 +0000

Love this marinade & cooking method. My husband loves pork tenderloins but I am not always a fan, however this one won me over. I added the garlic & sriracha like alice & also used a little more ginger. This has become one of our go to staples.

By: leemjo

leemjo — Mon, 07 Feb 2011 21:05:52 +0000

YAY! I love this marinade. I used it for about 2 lbs of pork chops so I doubled the recipe. I added a clove of garlic as well. So delicious. Like another reviewer, I boiled the leftover marinade and used it as a sauce to spoon over the rice and steamed edamame I used for sides. I will definitely be making this again…thanks!

By: aliceb

aliceb — Tue, 07 Sep 2010 15:12:05 +0000

This was a great marinade – lots of flavor! The only thing I added was one minced garlic clove and a splash of Sirracha. We had no leftovers!

By: sjstory83

sjstory83 — Fri, 30 Jul 2010 02:05:09 +0000

This recipe was delicious!! I love ginger-y flavors, so the only thing I changed was that I used about 2 tbsp. of ginger. My tenderloins were packaged together and each were about a pound, and the 25 minute cooking time was right on target. I actually boiled the leftover marinade for about 20 minutes and used it as a sauce, but the meat was so tender and yummy it didn’t even need it! I will definitely use this again.

By: Flavia

Flavia — Wed, 19 Aug 2009 22:14:13 +0000

Sorry about not listing the size of pork tenderloin! The reason I omitted this detail is because each time I buy pork tenderloins, they are always different sizes, so I just monitor them as they cook and use an instant read thermometer to check the internal temperature. Sorry for any confusion! Glad you liked the recipe! I need to get crackin’ and post more!

By: thesweetlife

thesweetlife — Mon, 17 Aug 2009 03:08:52 +0000

I made this tonight, and it was wonderful! I used two 1 lb tenderloins, and I was concerned about them drying out based on dyana’s review. But, I ignored the time and just cooked them to 160 degrees, and they were great.

It’s a keeper.

By: dyana

dyana — Wed, 12 Aug 2009 01:00:36 +0000

I rated this recipe 4 mitts, but only because it doesn’t say what size tenderloin to use! Otherwise it was delicious!

This was the main entree for my 3rd day of my self imposed Home Eats for 7 Days project.

I used a 1lb tenderloin (perfect for two servings) but 25 minutes in a 425 degree oven resulted in a slightly dry tenderloin.

Nonetheless, it was delicious!
I will definitely be making this again.

Thanks for sharing!