This was absolutely wonderful!! I actually ate half of it myself before I even served dinner (my husband wasn't home yet...shhhh). I used rice wine vinegar and it melded perfectly with the other flavors. My tenderloins totaled a little over 2 pounds, but I used the rub and sauce quantities as listed for the 5 pounder and it seemed perfect to me. My cooking time was between 1 and 1.5 hours for mine. I checked it a little late and it was already over "done" temp, yet it was still moist, juicy and delicious! Would not hesitate to make again, serve to company or recommend to a friend!

Reviewed On: Jun. 19, 2009

I made these for my husband's jazz quartet and everyone gave them rave reviews!!! No need to look any further for a banana muffin recipe!

Reviewed On: Jun. 11, 2009

I look forward to making this every year. It makes the kitchen smell absolutely heavenly! The only change I have ever made to this is to add just a little more sugar at the end. Sometimes cranberries are more tart than others, so just do a quick taste before cooling.

Reviewed On: Oct. 8, 2008