I made this for our Christmas dinner a year ago, and it was such a huge hit that I am returning to it again this year. First, though, I have to say that I really don't understand why people modify a recipe, and then give it a poor rating because their modifications didn't work out. I followed the recipe pretty closely with one exception: I don't eat sugar, so I substituted granular Splenda in the rub (DO NOT use Equal/Nutrasweet--it breaks down when exposed to high temps), and I used sugar free apricot preserves. This worked very well for those looking to cut back on sugar (there's not a lot of sugar in the recipe anyway). I do have a few suggestions. The recipe is best if you can leave the rub on for as long as possible before cooking. I took the meat out of the fridge for about 30 minutes before I started to cook it. I also baked mine in the oven--it's a bit cold for grilling outside at this time of the year. However, before putting it in the oven, I seared the tenderloin on all sides in hot pan with a little oil. Finally, I put it in the oven at 375 (covered) for 20-40 minutes, until temp was 135-140. I removed the pork from the oven, and turned it up to 475. While waiting for the oven to come to temp, I glazed the pork. Then back to the oven for about 10 minutes until the temp reached 145. Do not go any higher. In 2011 the USDA changed the recommended temp from 160 to 145. For good reason--145 kills bacteria, but it doesn't turn the meat into shoe leather. Hope this helps
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I made this for our Christmas dinner a year ago, and it was such a huge hit that I am...