I made this tonight to serve with turkey and vegetable soup. It's a really great recipe! My whole family reallyenjoyed it. I only made a few minor changes: 1) I halved the recipe, but used a whole egg and a TB or two of extra flour 2)Honey instead of sugar 3) For the glaze I used one egg white beaten with 2 TB of melted margarine. I baked at 350 for about 28 minutes and coverd it with foil while it was cooling. PERFECT! Even better with a little honey drizzled on top.

Reviewed On: Sep. 30, 2009

I have to give this one 5 star as it is the best pork tenderloin I've ever eaten. I applied the rub in the morning and let the meat sit in th fridge all day long. We grilled it on the gas grill over medium heat for about 30 minutes. I followed the recipe, but I added black pepper and subbed New Mexico Chile powder instead of Chipotle. I also patted the rub onto the meat instead of shaking it to coat. We served it with mashed sweet potatoes and steamed veges. I cannot wait to try this rub on chicken breast or London Broil. Make sur you are using Chile powder (ground, dried chiles) instead of Chili Powder (seasoning for chili) because there is a HUGE difference ;-)

Reviewed On: Jul. 29, 2009

I doubled this recpe but made the following changes. I added 20 oz Turkey Italian Sausage and used 3 cloves of garlic. I also just used 1 chopped large onion and only 6 oz of Pinot Grigio. This is a great sauce! I am glad I doubled it because no I have some to freeze :-)

Reviewed On: Jul. 14, 2009