Reviewed: Nov. 21, 2009

I should have followed my intuition and covered in foil but i followed the recipe as stated. End results: Extremly dry!! The flavor was fine but the dryness made this almost unedible. Im glad i cut the serving size in half. I wont be making this one again.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Nov. 18, 2009

Made it w "mexican rice II" from this site. Great combination. Now as far as the pork is concerned... i read other reviews and i cooked it 1 hr n 20 min total. I wasnt sure which review 2 follow so i followed a bit of all... I cooked at 225 in oven, for the 1st 25 min i kept my shallow, loosely packed dish covered in aluminium foil, after 25 min i uncovered, let cook at 225... last 5 min i threw it under thr broilder to make it crispier. also, the spices seem like a lot, it seems like 2 much spice for the amount of meat, but it does not come out spicy, it comes out perfectly seasoned. My meat tasted great and it was nice and still juicy. i am making this again, soon

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ILaura

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Reviewed: Nov. 11, 2009

Have made 3 times now in dutch oven with just a slight bit of oil in the bottom. This is soooo good. It's a simple meal for us, serve it over white rice in a bowl, sprinkle with cilantro and call it a day. Fresh!

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skturbokitty

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Reviewed: Nov. 7, 2009

This is excellent! I lessened the chili powder a bit because we're wimps here, and didn't have time to leave it in the refrigerator before cooking, but it's still incredibly flavorful. I put a little oil in the bottom of the casserole, as someone suggested, and definitely let it cook for the whole 2 hours. What a treat!

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Myra L.

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

Living In: Westfield, Indiana, USA

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Reviewed: Nov. 5, 2009

LOVE IT!! I followed the directions exactly except I didn't have any fresh garlic so I substituted 2 tsp garlic powder. The garlic did not overpower the other spices. I used country style short ribs instead of the pork tenderloin and it was so moist and delicious. Definately a keeper! Thanks!

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cooking4five

Cooking Level: Expert

Living In: Naugatuck, Connecticut, USA

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Reviewed: Sep. 27, 2009

I followed another user's suggestion and baked the pork on 325 for 45 minutes with a foil cover. The pork came out tender and juicy and made the perfect meal with some rice and asparagus. So delicious! I thought it was going to be spicier than it was and was pleasantly surprised that it had flavor without a lot of heat. Would definitely make again.

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ConstantCarrie

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Reviewed: Sep. 11, 2009

This was tasty. The pork was deliciously tender and moist; I took the advice of other reviewers and covered my 9x13 dish. After 30 min at 225, we suddenly needed to eat sooner, so I kicked it up to 350 and it was done in 15 more min. Next time we'll make it as a filling for tacos or fajitas and somehow work some lime juice into the mix.

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SuperK, Beginner Baker!

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 18, 2009

Very easy to prepare. Baked it covered with foil and shredded it to make tacos. My two young boys ate it up. I will make this recipe again. Oh, note: I used the full amount of rub for half the amount of meat.

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mna5900

Cooking Level: Intermediate

Living In: Corvallis, Oregon, USA

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Reviewed: Jun. 15, 2009

This was really delicious....being from New Mexico, spicy pork is a really popular dish, I cant beleive I didn't think of this earlier. First off, I unfortunatley could not use tenderloin so I cubed some thick, bonless pork cutlets. I marinated them in the rub for about 2 hours. I added some lime juice, onion slices, and sliced, fresh/raw jalepeno for the extra spice kick (great idea for those who are looking for spice). I cooked it in a pan on med/low heat with a bit of oil for about 20 minutes. It came out so good...served with some tortillas, guac, and salsa! yumm

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anniebb25

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2009

TIME SAVER -- Used a packet of chile powder mix, and left over roast. Threw a can of chopped tomatoes w/ garlic, can of beans and let it simmer til rice was cooked. Same flavors, worked great as a "fast shot" after work. Family loved it.

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THOSJOYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: May 25, 2009

I agree with The Purple Chef. I did the recipe as it says to the letter and it was really dry even after trying to add salsa but that failed too. The garlic was too over powering and the guacalome made it taste kind of paste with garlic after taste. I don't think I will make this again.

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Angela

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Reviewed: May 17, 2009

Really good. Really yummy. But not so much as a meal in itself. Would be better as a filling for tortillas or sandwiches. But an awesome way to easily cook pork.

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GingerBlue

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Reviewed: Apr. 27, 2009

I would give it five stars for the excellent flavor but the cooking time brings it down. If we had followed the directions exactly I think we would've ended up with pork jerky. We shortened the time significantly but it was still dry. Next time I'll try another reviewer's suggestion and cook for 45 mins at 325, with a foil cover.

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Cristin McKee

Cooking Level: Intermediate

Home Town: Richmond, Rhode Island, USA

Living In: Northampton, Massachusetts, USA

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Reviewed: Apr. 20, 2009

I cut the recipe in half because I didn't need nearly so much, and also added a couple of shakes of coriander. I oiled a 9x13 pan and covered it with foil while it cooked, and baked it at 325 for 45 min. It was very tender and juicy, and we ate it on corn tortillas with guacamole. Very good!

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tkc

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

I really liked the flavors of this dish. Like some others had suggested, I didn't roast for the full 2 hours but 1 hour, 45 minutes at 225. Came out moist and delicious. Served with some fresh broccoli. I think next time I'll add some cayenne pepper to this for a little kick, the chili powder doesn't make it spicy at all.

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NikkiC

Cooking Level: Expert

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Reviewed: Mar. 11, 2009

This came out great! Very good flavor! I will definitely be doing this again.

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Sabrina

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 2, 2009

I sliced some meat off a pork loin and grilled it. It was very good.

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Shana

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Reviewed: Feb. 24, 2009

Very good! Followed someone else's suggestion and cooked the pork in a covered dish in oven at 325 degrees for 45 minutes. Meat was tender and juicy - but it never got "crispy" as stated in the recipe but it also never dried out either. It was very good. The spices worked well together.

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KatieSuzanne66

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Reviewed: Feb. 11, 2009

I was given some pork and did not know what to do with it. Without this recipe its doubtful I would ever have found a way to like pork. This was great, i could eat it with a smile when even mild salsa gives me watery eyes. I did not have cilantro of any kind so that was left out. I added a dash of cayenne. My leftovers the next day were too spicy for me.

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manda rose

Cooking Level: Beginning

Home Town: Corona, California, USA

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Reviewed: Feb. 4, 2009

Followed momto5's instructions & cooked it in a covered dutch oven. I was hesitant with the really low oven temp, but it was delish! Everyone liked it. We ate it in corn tortillas with quac, rice & beans. Great stuff & easy! Thanks.

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