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The marinade for this grilled pork tenderloin is laden with lots of wonderful flavors, like cinnamon, honey and garlic. It turns out perfectly every time and always impresses. —Cathleen Bushman, Geneva, Illinois
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Originally published as Cinnamon Pork Tenderloin in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p65
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Reviewed on Apr. 27, 2011 by sweets4nana
LOVED IT The pork was very tender and had lots of flavor. My husband keeps bugging me to make it again.
Reviewed on Apr. 25, 2011 by JE Chapman
This was easy and got rave reviews from my dinner guests (served it with candied carrots). I did add one extra clove of garlic (slivered and stuffed into the loin). Keeper!
Reviewed on Mar. 29, 2011 by kecurrier
Very easy and tasty. The first time I used this recipe I used boneless pork chops (on sale) and baked them. This time I used pork tenderloin and marinated it for 8 hours instead of 4-6 as suggested. I broiled it on low for 30-40 minutes. Can't remember exact time because I did not use timer. It was much better the second time around! Definitely a keeper.
Reviewed on Jan. 25, 2011 by Aalbrecht
My husband, 10 year old son and I love this recipe. We like it with cooked caramel apples and candied carrots.
Reviewed on Apr. 29, 2010 by mary clark
Excellent recipe. I baked it in a 350F oven 25-30 mins (depends on size of the tenderloin), with the sauce spooned over the meat & basted a couple of times near end of cooking.Mary
Excellent recipe. I baked it in a 350F oven 25-30 mins (depends on size of the tenderloin), with the sauce spooned over the meat & basted a couple of times near end of cooking.
Mary
Reviewed on Dec. 16, 2009 by tkarinas
This recipe is incredibly easy to make and my family loves it. This recipe is definitely a keeper.
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