Hawaiian Pork Tenderloin Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 28, 2014
This was SO GOOD! I couldn't find any pineapple preserves so followed another reviewers suggestion and used apricot preserves instead. I can't see how it could have been any better. Served with rice pilaf, this was an incredible dinner Saturday night. With it being such a low fat meal, this is going to be repeated often at my house. Thanks for posting this.
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Photo by Cher

Cooking Level: Expert

Home Town: Ingersoll, Ontario, Canada
Reviewed: May 21, 2013
Alot of good flavors but I left it in for 60 minutes and that was too long, little to dry. I say 45 minutes is plenty of time.
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Photo by *~Lissa~*
Reviewed: Dec. 30, 2012
Great flavor combinations. I, too, used apricot preserves in place of the pineapple preserves. My only disappointment with this was that the spiciness of the rub was diluted by all the liquid that accumulated in the pan. The meat was very tender though. I think rice would be the best complimentary side dish for this. Would make again. Maybe marinate in the rub to help keep the chili powder spice?
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Photo by *~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA
Living In: Cobb, California, USA
Reviewed: Nov. 17, 2012
This is a great combination of flavors, sweet+fruity+spicy meat is the bees knees, if you ask me; (you could never go wrong using a crock pot or slow cooker of sorts!!!, that is what I am a fan of.) 4 to 6 hrs on very low in a slow cooker; the meat will just fall apart into shreds with a pair of large forks(cook for longer after you have pulled it apart; but make sure to strain the meat with a special spoon, to avoid an excessively soggy sandwich! also, fresh red onion and coleslaw is the kicker! to add that special crunch factor, the best of both worlds, a nice balanced texture, this is truley an epic meal! add jalepeno juice as well, if you have any sense of adventure] then do not hesitate! (pickled jalepenos are what I prefer, strong counter flavors with that vinagar!!!!
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Photo by Kason

Cooking Level: Professional

Living In: Murphys, California, USA
Reviewed: Oct. 21, 2012
I made the dish with some peach chutney I'd put up in the Summer. I still used the pineapple and oranges. I've made the dish with all color of bell peppers, they all work. We love the recipe but I cut the sugar in half at least.
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Reviewed: Sep. 17, 2012
I used apricot preserves and pineapple chunks and skipped the oranges because that's what I had.
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Cooking Level: Expert

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