Reviewed: Feb. 21, 2012

Instead of rubbing, I added the rub mix to a gallon bag and added the pork and shook, then rubbed it in that way (thoroughly), much less time consuming and messy. It was a bit too salty and not spicy enough for me, in the future I will add some cayenne and cut back on salt. I let my rubbed pork set from morning until evening and the flavor never permeated the pork, so I would pierce the pork in the future. Overall, the flavor was good. It was a bit dry and I did not overcook. Perhaps it was my pork as it was very lean. I would use this recipe again but I would modify it somewhat.

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Reviewer:

FeedMySheep

Cooking Level: Intermediate

Living In: Nashville, Indiana, USA

Reviewed: Feb. 2, 2012

Excellent flavour.

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Reviewer:

Kristen

Cooking Level: Intermediate

Home Town: Elmira, Ontario, Canada

Living In: Waterloo, Ontario, Canada

Reviewed: Jan. 25, 2012

I read quite a few reviews on this recipe and actually incorporated a few of them. I added garlic salt to the spices in the original recipe. Cut back on the ginger slightly. I actually put the spices in a bag and then added my 2 tenderloins and shook them and them pushed whatever spices were left onto the pork. I did marinate for about 3 hours. I used the oven, not a grill (weather challenges) and they came out amazingly moist and tasty....had more of a bite to it than being "hot"....served with side of my slightly sweet fried rice and broccoli....great combination...husband asked when I would be making it again!

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Reviewer:

RHONX5

Reviewed: Jan. 13, 2012

great recipe! Will do it again

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Reviewer:

Anahi

Reviewed: Jun. 14, 2011

I have been using this rub for about a month now. It is delicious. My husband and I went out to dinner, he ordered the pork tenderloin but was disappointed saying that this recipe is so much better. We all love it!

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Reviewer:

Lisa

Living In: Lumberton, New Jersey, USA

Reviewed: Mar. 14, 2011

I thought this was very good and even better the next day. My husband didn't like the dry rub's grainy texture. Followed the directions exactly... I wouldn't call it spicy though!

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Reviewer:

adlundy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 12, 2011

Excellent! Just the perfect amount of spice.

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Reviewer:

Delly

Cooking Level: Intermediate

Home Town: Colborne, Ontario, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Jan. 16, 2011

VERY good and quite easy. Didn't change a thing.

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Reviewer:

prada chanel

Reviewed: Dec. 30, 2010

it was fine - quick to make. Cut in half for one tenderloin, but needs more ginger, more thyme and a pinch of cayenne pepper b/c not at all spicy as is. tastes good though.

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Reviewer:

UptownChef

Cooking Level: Beginning

Living In: Minneapolis, Minnesota, USA

Reviewed: Oct. 25, 2010

Hubby and I gave this an enthusiastic 5 stars. This was yummy and so easy. The only changes I made were to add 1 tsp of garlic powder (just 'cause I like garlic) and to bake it, wrapped tightly in foil, at 350 degrees until it was done. It came out tender and juicy and the "gravy," as my husband called the rub-seasoned drippings, made a fabulous au jus. Thanks for the great recipe!

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