This was very flavorful and easy. I only had a 1.5lb tenderloin, but made the same amount of rub, using garlic and onion powder (3/4 tsp. each) and 3/4 tsp salt (because I only had unsalted versions of the above and didn't want to overdo it w/spice and salt). I also prefer brown sugar and used that instead of white sugar. Since we no longer have a grill, I decided to cook it in the oven in a the Pampered Chef covered baker. At the last minute I panicked about its being too salty, so I sliced up some red potatoes and threw them in the dish, hoping they would soak up some of the salt. As for oven temp, I followed package directions, baking at 425 F for 40 minutes, no longer. When it came out of the oven, the temp read 170 F, so I probably could've cooked it for a little less time, BUT, it was NOT dry! In fact, it was very moist and flavorful & the potatoes were delicious, nothing was too salty. I ordinarily do not deviate from the recipe upon first try and I usually don't go into such lengthy detail in a review, but I just wanted to make the point that this is a very versatile recipe that can be adapted to certain situations and it's definitely a keeper. Thank you!
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This was very flavorful and easy. I only had a 1.5lb tenderloin, but made the same amount of...