Pan-Grilled Ginger-Honey Pork Tenderloin

I cooked the pork on the grill -yummie it didn't burn ,i did cut the  honey in half and added the remainder plus a little extra  agarve nectar and added just a bit of fresh OJ-it was perfect , moist ,fresh citrus flavor .

I consider myself to be an above average cook so I tried cooking on the stove anyway.... the honey will burn immediately! Unless you want to scrub burnt sugar out of a pan all night, try this on the grill!

Thank you to everyone for your advice on this recipe. Because there is still snow on our BBQ grill, I opted to bake the tenderloin rather than grill it on the stovetop and it was quite tasty. I let the tenderloin sit in the sauce to marinate for about an hour before I put it in the oven. I think it could be even better if it were marinated longer and also if it were put on the outdoor grill. Very yummy, great flavor.

My mistake in not paying attention to the photo and using some common sense. Of course the honey burned before the pork was done. Little flavor and too much mess on the grill pan. Served yams mashed with a bit of brown sugar & o.j.

Delicious! I seared on the stove but finished it in the oven. I made this with the bacon & leek r issotto on CL. Great combo.

As someone who doesn't really like pork this was delicous. The cooking was a bit off for me, I cooked it in the grill pan for the allotted time but it wasnt cooked through so I stuck it in a 400 oven for 35 minutes in a glass baking dish and threw the sauce over top. It was a delicous marinade. I served this with sauteed zucchini, cauliflower puree and shrimp stuffed mushrooms.

Read reviews and used this "sauce" as a marinade instead. Added 1/4-1/2 tsp chili garlic sauce for a kick. Served with Sour Cream Dill Potato Salad and sauteed spinach with garlic. We thought it was yummy. Grilled out instead of in so no smoke issues.

This was simply lacking in flavor. If I make it again I'll use the glaze as a marinade. Of course the pork was tender and cooking time was on point.

This was just ok. I used the basting sauce as a marinade and had the pork in the sauce for about 5 hours before grilling it on our Traeger BBQ. The meat came out moist and delicious but the flavors were lacking. There are many better CL pork recipes out there. I recommend Roast Pork Tenderloin with Plum Barbecue Sauce - only slightly more effort for a LOT more flavor.

Flavor was outstanding! I cooked on the grill rather than in a grill pan and it came out perfect. Depend on your meat thermometer and don't over cook! It makes all the difference!

The meat was so tender and flavorful. Yes, beware, open some windows and turn on the fans because the intense spices in this recipe will get in the air. I too had trouble with the marinade burning, I simple took a wet paper towel to the burnt marinade every time I basted. To solve the problem of the meat not cooking through well enough, I placed a large sauce pan lid over it. It didn't cover completely but allowed enough heat to remain in the pan to evenly cook the tenderloin to the temperature I wanted. Will definitely make again.

Glad I wasn't the only one that had trouble! Tried to make this for dinner tonight and it was an absolute failure. After 15 minutes, the outside was so burnt and the inside still raw so I just gave up. I even ws sure to watch the heat since I have a tendency to overdo it. Really bummed that this didn't work out because I'm a single mom, my son loves pork and I was planning on leftovers for the rest of the week! I'm sure the dish has potential on the grill or in the oven, but I've seen a ton of recipes similar to this and don't have the time/energy to figure it out!

I don't know why the others had trouble, but we loved this. The meat never even made it to the table. We stood around the cutting board shoving it in our mouths. The tenderloin took hardly any time to cook and I stood over it for those few minutes, turning it regularly and basting it often. You can read my full review and see a picture of how great it was at: http://bit.ly/yg0KDx

The only thing saving this recipe from one star is that I can see potential in the sauce. If you cook this as directed the sauce carmelizes on the bottom of the pan and burns. I had to keep trying to clean the burned sauce up, but even then the tenderloin ended up a charred mess. I ended up finishing it up in the oven, but the damage was done. And in the end the sauce was not as flavorful as I would have thought. I may try it again and use it as a marinade, and then cook the tenderloin in the oven. I will not attempt to cook this on the stovetop again. My grill pan still has charred sauce remnants on it. I agree with another poster -- this may have potential on the outdoor grill.

My husband made this last week, when I walked in the door, I thought the house was on fire! The flavor was good, but it took much longer to cook than stated. The odor, however, clung to my house for 36 hours. That, combined with the crust on my Emeril cast iron grill pan and the smoke, will make this an OUTDOOR recipe, for us! Turn off your smoke alarms if you plan on cooking this indoors!

Made this for dinner tonight and felt it was just okay. The ginger flavour was quite strong and overpowered the soy sauce, honey and lemon in the glaze (it didn't taste bad, it was just the only flavour that came through). I actually marinated the pork for several hours in the fridge, then boiled the remaining marinade and used that to baste with...the flavour still wasn't as developed as I'd hoped for. Cooked for about 25 mins on medium in my Le Creuset grill pan, then threw it into a 400 F oven for about 7 minutes to finish it off (we were too hungry to let it keep cooking on the stovetop!) I will try this again but will double all the ingredients except the ginger and probably marinate overnight.

It's very good tasting, and easy to make