Reviewed: Nov. 6, 2009

A major winner at our house. The rub can make the overall recipe a bit spicy for some, but if you don't mind a little heat, definately go whole hog. We roasted in the oven with a thermometer, glazing twice about twenty and ten minutes from the end. There was more than enough glaze for roasting the loin, passing around the table, and some left over for ribs another meal (excellent, even without the rub).

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wildivy

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Reviewed: Nov. 3, 2009

FANTASTIC!!!!! Perfect balance of heat and sweet!

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KDahlgren

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

This recipe is phenomenal! The dry rub is perfect, and the glaze has the perfect amount of spice (I added the hot sauce to taste). I don't usually follow a recipe to the "T" but the only things that I did change was the fact that I used powdered ginger (didn't have fresh), lemon juice instead of lime (all I had), no cilantro (didn't have any), and the amount of BBQ sauce (from recommendation of other reviewers). I halved the amount of BBQ to make the flavour of the apricot more substantial. And let me tell you...this was amazing! My husband (who always enjoys my cooking, but never really "raves", let me know how much he loved this dish!) I even used the left over "glaze" as a sauce for chicken wings! You have to try this recipe, 5 stars all the way!

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Steph

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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Reviewed: Oct. 23, 2009

This dish was amazing. So easy, and lots of "bang" for your buck. Family loved the glaze, and they gobbled up every last bit of it. It was almost like, "have a little pork with your glaze!" I made this with the Grilled Potatoes with Mushrooms recipe, and steamed broccoli. My husband said I out-did myself. Thanks for the great recipe!

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Shanna

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Reviewed: Oct. 19, 2009

Yummy!

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rhmboo

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Reviewed: Oct. 18, 2009

Well I found a 7lb Pork Tenderloin on sale. Searched for something to do with it, and came up with this. Boy was I glad. This was to die for! Everyone in my family loved it, I brought some to work the next day and they devoured it. I put the rub on and left it in the refrigerator for about 3 hours. Then put it in the oven. Served with rice and corn bread. Was a huge hit. Thanks!

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Gina

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

This was very delicious. Took it to work and was a hit! Will make it again for my family.

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juliahill

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 10, 2009

Very Yummy! I altered the recipe a little. I watered down the glaze with a 1/2 bottle of beer. I made the glaze fairly watery so I could baste the pork through out cooking. I slow cooked it on a gas grille with temp at 280. At the end I turned up the heat and browned it. Wow, it was amazing. I also put extra ginger than the recipe called for cuz I am a ginger lover. Highly recommend this recipe, it's so tasty.

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msaimee

Cooking Level: Intermediate

Home Town: Fresno, California, USA

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Reviewed: Oct. 9, 2009

4* - so easy to make, just have to have ingredients on hand. We were missing bbq sauce, used sambal asli (asian hot sauce) instead along with apricot jam (heated up) with cilantro, lime juice, garlic powder, fresh grated ginger. Didn't have time to let the spice sit, so just seared it straight away and it was fantastic! seared in a pan on high and then put into the oven at 350 F for 20 minutes......perfection. Served with bok choy/red onion/red pepper/celery and garlic stir fry and oven roasted/fried potatoes (as per someone's suggestion)

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Canadiancook

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Reviewed: Oct. 9, 2009

I didn't have time to marinade for 2 hours - I think I was able to leave it on for about an hour max, and we had to broil instead of grill, but it still turned out well. The glaze is what makes this dish excellent! Next time we may try it on some shrimp. Yummy!!

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Maggie

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 9, 2009

Delicious. I baked it in the oven for about an hour at 350 instead of grilling.

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Janice

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Reviewed: Oct. 7, 2009

This is PHENOMENAL!!!! Followed the recipe except I omitted the cilantro(personal preference) and baked according to previous reviewers instructions, came out A perfect 160 degrees, moist and delicious! The flavors are complex but compliment each other perfectly!! I would recommend to anyone and will use for gatherings, it's low maintenance preparation is perfect so I can still enjoy company!

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nitenurse

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Reviewed: Oct. 4, 2009

Made this just as the recipe stated - it was wonderful! The little bit of heat from the hot sauce and the sweet of the apricot preserves... fantastic!

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Complete

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Reviewed: Sep. 25, 2009

This is really good. I ended up using it on chops since the store didn't have any tenderloins when we went shopping. I forgot I was supposed to put the rub on and let them sit so they only sat for about an hour before we grilled them and they were still really good. I did use some chipotle chili powder in place of about half of the regular just to spice it up a little and add to the smoky flavor in the bbq sauce. I also used orange marmalade because it was what we had in the pantry. Can't wait to try this again and actually let the meat sit in the rub longer

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folwthewhtrbt702

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: La Habra Heights, California, USA

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Reviewed: Sep. 23, 2009

I followed the advice of another reviewer here and baked the tenderloin in the oven at 300 degrees for 1 hour 10 minutes, brushed on some glaze, put back in oven for 10 additional minutes, turned tenderloin over and brushed rest of glaze on other side and baked l0 more minutes (total baking time of 1-1/2 hours). I also cut the chili powder down to 1 teaspoon and omitted the cilantro completely since I do not care for it. My house smelled so good while this was cooking. Delicious.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Sep. 20, 2009

Made this for my mother-in-law's bday and everyone raved about it. It was fabulous.

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angela

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Reviewed: Sep. 20, 2009

Awesome recipe. I have made it several times following the recipe exactly. Wouldn't change a thing. Everyone has loved it!

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plg27023

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Reviewed: Sep. 12, 2009

Excellent! My whole family enjoyed it. Tastes like a dish you'd order at a restaurant.

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mom in Calgary

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Reviewed: Sep. 7, 2009

This dish is delicious! Definitely a favorite in our house. We had some glaze and pork left over the next day so we put it over some lettuce and made a salad. You can use the glaze for just about anything because it's so tasty!

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Shannon L.

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Reviewed: Sep. 5, 2009

This was just amazing!! the kids even loved it.

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cherry

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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

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