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The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Aug. 17, 2006
My family loved it. I cut the tenderloin into slices before I cooked it. Even my picky eaters ate this up!!!
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Reviewer:

Michelle
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The reviewer gave this recipe 1 stars. This recipe averages a 3.83 star rating.
Reviewed: Aug. 15, 2006
We found this recipe quite boring and bland. At first I thought that 2 tbs chili powder would be too much but there was not any heat at all on this pork. We could not taste the Ginger either. Very boring and I won't make this again unless I kick up the flavours a bit more.
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Reviewer:

NKBURLINGTON
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The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Mar. 25, 2005
this was a great recipe I didn't have ginger and subbed garlic for ginger try it this way also very good signed Dragon
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4 users found this review helpful

Reviewer:

DRAGON6
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Aug. 3, 2004
Very good! Like Wilemon, I was nervous about the chili powder, but the rub added a nice smoky flavor (this could be because the outside of our tenderloin got a little dark). Not too much heat. My husband grilled the pork until just done, and it stayed nice and juicy.
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Reviewer:

LIZCANCOOK
Cooking Level: Intermediate
Living In: Livonia, Michigan, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Jul. 17, 2004
This was pretty good! I didn't think I would be crazy about the chili powder, but it works! I did cook the tenderloins in foil sprayed with Pam, lighted one side of the grill, put them opposite the open fire, and cooked slow about 1 hour, because I was concerned about them getting dry. Also, I added a little garlic to the rub. Thanks Shelley!
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6 users found this review helpful

Reviewer:

Wilemon
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Cooking Level: Expert
Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA
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