The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jul. 9, 2009
Excellent! The hot and sweet combination is great.
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deb

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jul. 9, 2009
Note to cookinkiwi - review the recipe again and first see step 2. Divide the glaze so that people can use it at table. Then go to step 4. With 4 minutes to go, brush the meat with the remaining glaze. Spray out any flames, though that shouldn't be a problem with tenderloin since it is lean. The general rule with any sweet sauce (barbecue sauce and others) is to use it briefly near the end of grilling. That's long enough to warm it and bond it to the surface of the meat, making an attractive and tasty coating. Sugar is a molecule containing carbon. Leave it over a grill too long and it burns and turns to black charcoal. Most folks don't like the taste of cinders.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jul. 7, 2009
This was so visually pretty coming off the grill I could only hope it would taste good too. Well this deserves a definite ride on the "hot tamale train" for sure. OMG the perfect mix of spicy and sweet. I did add just a small amt. of chipotle chili powder also and I thought the heat level was spot on. The leftover glaze was so good for dipping. I love the lime in this and next time just might put some more in but I had a small lime. There were lots of smiles all around while eating this. Served it with Parmesan crusted asparagus from AR and Shitake Mushroom Brown Rice from Food Network. It was good too. A 5-star recipe and a 5-star meal. Thanks Pork Board!!
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.88 star rating.
Reviewed: Jun. 29, 2009
Tasty! Leftover glaze makes a good bbq dipping sauce.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.88 star rating.
Reviewed: Jun. 22, 2009
This was tasty, but I won't go to the effort again. My husband makes BBQ ribs in the oven by simply smothering the meat in spicy BBQ sauce and then cilantro. It tastes exactly the same without as much work.
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jun. 16, 2009
Delicious! I ended up using twice the amount of rub, since the recipe amount didn't cover the two tenderloins very well. I shook the rub in a large ziploc bag, added the meat and shook it up some more to coat the meat, then left it in the bag to marinate overnight in the fridge. Since I'd doubled the rub, I left out the hot sauce in the glaze, and the heat level was just right for us. The sweetness of the glaze complemented the spiciness of the pork just perfectly! And we thought the amount of glaze was just right.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jun. 13, 2009
Very good! Tasted like we were eating at a restaurant tonight. I'd cut down on the chili powder a little bit since it tended to be a little spicy for me. I didn't use any hot sauce. I cut the sauce recipe to a 1/3 of it and we still had enough.
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Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA
Living In: Jonestown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: May 24, 2009
OMG!! This was the best pork tenderloin dish I have ever tasted!!! Perfect!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: May 24, 2009
I just made this for dinner and my husband loved it. It was fast (minus refrigeration time for the rub), easy and delicious. I followed the directions for the rub exactly, but only refrigerated for 1 1/2 hrs. and it was still very flavorful and extremely tender. For the glaze I used reduced sugar apricot preserves since that was what I had on hand. I used just over 1 cup of preserves and probably 1/3 cup of barbecue sauce. I didn't have any hot sauce but it still had a little kick. I also added a tablespoon or so of brown sugar. The remaining ingredients I stuck to the recommended amount. We still had leftover glaze, so next time I may follow other reviewers suggestions to cut it in half & keep the proportions the same as the original recipe, but it was still very good. We'll definitely be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: May 24, 2009
The glaze was very sweet and spicy. I will definitely be making this again. The rub onthe tenderloin was good....all put together this was a flavorful meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Apr. 20, 2009
So delicious!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
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Reviewed: Mar. 28, 2009
This is a great recipe. The only change made was to use orange marmalade. I made this a while ago and forgot to rate it, but was looking for something to make for dinner and had to find this again. The rub and glaze are just perfect. Only marniated for a few hours and baked it in the oven. I put half the glaze on the pork while it is cooking and save half for dipping.
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Sterling, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Sep. 8, 2008
This was delicious. The only thing that I would do differently (and I will make this again) would be to reduce the amount of barbecue sauce in order to let the apricot flavor come through a little bit stronger. I would also reduce the amount of glaze by half. I used it to glaze while grilling and also as a sauce for dipping and I still had to much. This was excellent and it would be great for company.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Aug. 24, 2008
Excellent recipe. The pork was delicous. Very easy and very good!
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Cooking Level: Expert

Home Town: Pattersonville, New York, USA
Living In: Hartfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Aug. 18, 2008
This was very good. I followed the recipe with no changes. It was devoured by my family. Not too spicy so if you like it hot add something to it. We grilled it and it was moist and just plain wonderful.
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Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jul. 10, 2008
This recipe was great. I vary my meats throughout the week and I usually cringe when it comes to pork because nothing ever seems to flavor it very well. This recipe has made me fall in love with pork. Just the rub alone is awesome, but the apricot glaze really adds the extra flavor. Bravo. I cut down on the chili powder to get my 5 year old to eat it. I wouldn't change anything else though.
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Cooking Level: Intermediate

Home Town: Long Beach, California, USA
Living In: Matthews, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.88 star rating.
Reviewed: Jun. 22, 2008
This recipe was delicious! We followed it pretty much exactly (peach instead of apricot preserves) and found it to have the right amount of kick and tang at the same time. I would definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jun. 14, 2008
Delicious! Marinade was more than needed but better to have to much than not enough!
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Mar. 18, 2006
A five-star recipe for sure. Although the recipe doesn't say when to first put the glaze on the meat, I did it right at the start, and because I didn't want to grill outside in the freezing cold, I pan-seared the meat on the stove, placed it in a baking pan, poured sauce over, and baked until internal temp 160f. was reached. One other thing - I didn't have apricot preserves so in its stead I used orange marmalade (which is tart so I eliminated the lime juice). This was so moist and tasty, bit of a bite, served with oven baked fries and Amish Cole Slaw - a great meal.
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Cooking Level: Expert

Living In: Milton, Ontario, Canada

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