This was outstanding! Even my 11yr old son loved it. I don't know where the 3 hour cooking time comes from because mine was up to temp in 45 minutes. I took some of the suggestions and used balsamic and brown sugar. I also quadrupled the rub and added about 2T of olive oil in it and made a paste that I applied to all sides of my 24oz Pork Tenderloin. I poked my roast several times with a sharp knife then covered the baking dish with plastic wrap and let it marinate for about 5hours in the fridge. I doubled the glaze (but not the sugar) since many commented on the overly sweet flavor. The glaze was pretty much the blasamic reduction I've made in the past. It would not have been necessary to double it however. This is definitely a keeper.
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This was outstanding! Even my 11yr old son loved it. I don't know where the 3 hour cooking...