Reviewed: Jun. 20, 2009

Both my fiance and I were big fans of this rub. I had the pork wrapped in saran and marinating in the fridge for about six hours before I baked it. We only used one tenderloin, baked at 325 for about half an hour (turning halfway). I modified the rub for one by halving the chili powder and salt but keeping the remaining spices the same. I also added a 1/4 tsp garlic powder. There was enough of the rub to create a good coating all around the outside of the pork. Tasty stuff!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Aredendra

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2009

Grilled pork tenderloin is becoming a real favorite and this rub was wonderful! I did add both garlic and onion powders. We are finding that really flavorful dry rubs work better than marinades on chicken, steak and pork.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Michelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NKBURLINGTON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

DRAGON6

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
7 users found this review helpful