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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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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Reviewed: Sep. 1, 2009

Excellent! Fantastic flavor. Be sure and save half the glaze to use as a sauce when you slice and serve the meat. It is very spicy but this may be because I used McCormick Chipotle Chile Pepper instead of regular chile powder. I also added a little lime zest to the glaze and an extra table spoon of brown sugar to sweeten it a bit more. This was very, very good. Will make again for sure!

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NZ Mom

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Reviewed: Sep. 1, 2009

So easy to make yet impressive when company comes. Great flavors. I use oriental hot sauce, adds a nice, subtle zing.

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KIMWOJO

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Reviewed: Aug. 31, 2009

This was so easy to make, and my husband really loved it. My daughter liked it too, but thought it was a little too spicy, so I may cut down the chili a bit next time. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 31, 2009

This recipe is EXCELLENT! It is a must try! I only cooked one tenderloin (vs two)so I only made half the glaze. (I then divided that glaze into two small bowls and used one for brushing onto the meat and the other to set on the table with dinner for dipping or whatever.) 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 let it set out for 5 minutes before slicing. It seemed to be the longest 5 minutes of our lives. It smelled that good! We LOVE, LOVE, LOVED this recipe! My husband thought it was just a tad too spicy for him so next time I will cut back a bit on the chili powder in the rub. However, I thought it was just perfect! The spicy and sweet flavors complement each other well. Thanks for sharing such a great recipe!

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Gloria

Cooking Level: Beginning

Home Town: Picayune, Mississippi, USA

Living In: Kingston, Tennessee, USA

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Reviewed: Aug. 17, 2009

This recipe is amazing!!!! I made it for my boyfriend and he freaked out. I will be making this for all of my guests.

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Carbishop

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Reviewed: Aug. 13, 2009

This is now my best dish! I have made it twice in 2 weeks. I did not need to make any changes. The sauce is fantastic and could go with anything!

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cristina623

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Reviewed: Aug. 5, 2009

Delicious! The rub gave the pork a wonderful flavour and the glaze was the icing on the cake. A easy to make for guests recipe.

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HG

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Reviewed: Jul. 29, 2009

Wow. We adore this meal. The sauce was easy to make and the meat grilled beautifully. For others who may not have purchased pork tenderloin before (as I had not), fyi: a 2 pound pkg contains two 1 lb pork tenderloins. I was worried about adjusting the directions for grilling a two pound tenderloin and was pleasantly surprised to open the package and find two inside. Served with a melon/blueberry salad and sliced grilled potatoes. Yum!!!! Will use for company.

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Tiina

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Reviewed: Jul. 26, 2009

Everyone loved this, even my hubby who doesn't care for pork loved it!! I will make this again. Very easy! Thanks for recipe!

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Kristine T.

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Reviewed: Jul. 23, 2009

Very good indeed! The only thing I altered was to add one tsp. of hot sauce rather than just the half it called for. We like spicy food, so it seemed like the right thing to do. Although the glaze was good, we really didn't find it to be very spicy at all. (Even with doubling up on the hot sauce). I think the apricot preserves were just so sweet that it sort of overpowered the spicyness. Still excellent and extremely flavorful, but if you were hesitant about the level of heat in this dish, don't be. Also, we had lots of glaze left over, (probably about half of it), so I think I'll try it on something else next. I bet it'll be wonderful on some grilled shrimp skewers! Okay, now I have tomorrow's dinner planned! Thanks for posting this one... we loved it!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jul. 22, 2009

MMMM! it was delicious!!!! The rub gives it a nice flavor. I baked it seeing that I don;t have a bbq, but it turned out great just the same.

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shmoopy23

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 20, 2009

I whipped this together for a large family get together. Easy recipe to follow with no special ingredients to run to the store for. The results are outstanding. Everyone at our Sunday dinner party loved it...4 lbs worth of tenderloin was almost polished off. Very, very flavorful rub with an equally delicious glaze. Thanks for posting!

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SueV

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Reviewed: Jul. 18, 2009

I pan seared the pork first and then baked in the oven at 425F. I poured the glaze over the meat before popping it in and turned out great!!! Note: as other reviewers have said, there is way too much sauce left over. Half the recipe and you will be fine (or use leftover sauce for dipping wings the next day;)

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Annawach99

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Reviewed: Jul. 14, 2009

What a wonderful tasting pork tenderloin. I prepared this the day before serving & is a 5 Star without a doubt. I followed it exact putting the glaze on towards the end & using the rest for dipping. My huband, grandchildren~~the whole family enjoyed this so very much. I served it with corn on the cob & whole wheat rice pilaf. Thank you again All Recipe . com!!!!!! Happy Cooking Everyone.... Enjoy the rest of the summer!!!! Nana

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nana

Cooking Level: Intermediate

Home Town: Belmont, Massachusetts, USA

Living In: Chatham, Massachusetts, USA

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Reviewed: Jul. 14, 2009

OMG! This was gourmet great! The sauce is fantastic and the pork was tender. I don't have a grill so I cooked it in the oven, putting the sauce on 20-30 minutes before done. I also found & made "mom's coleslaw". Really enjoyed this and great for entertaining.

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