Comments on: Easy Pork Tenderloin with Maple-Balsamic Sauce

By: Linda

Linda — Sun, 16 Nov 2025 15:58:10 +0000

In reply to Dan. Hi Dan, thanks for the note, yes, each piece should be beat into thinner pieces. The recipe has been updated.

By: Dan

Dan — Sat, 15 Nov 2025 15:24:45 +0000

I’m confused – but I’m 77 so that might be the problem. It appears that the recipe only calls for beating four of the pork slices into thinner pieces. What am I missing?

By: Dylan L.

Dylan L. — Wed, 13 Aug 2025 11:03:27 +0000

Made this for a weeknight dinner and it felt too good for a Tuesday. Sauce had that sweet and tangy balance, and the pork stayed juicy.

By: Sarah

Sarah — Fri, 11 Jul 2025 19:25:52 +0000

I was told this was the best pork tenderloin to date. I did slice it into medallions because I really wanted the marinade to get into the meat. This will be my go to from now on.

By: Lynne Farah

Lynne Farah — Sat, 28 Dec 2024 02:27:54 +0000

Delicious and so easy to make

By: Gwenn Rayner

Gwenn Rayner — Mon, 11 Nov 2024 23:06:59 +0000

Excellent as is, no substitutes. Almost like a honey garlic sauce texture.

By: Linda

Linda — Sun, 06 Oct 2024 20:47:25 +0000

In reply to Lisa. Hi Lisa, the measurements are not in the video, but in the recipe card at the bottom of the post.