April 22, 2012

Island Pork Tenderloin


I often find myself struggling to find new ways to prepare chicken and pork.  I get soooo bored with the usual options and so I will search and search to try and find something that sounds interesting.  Some are hits with my family, but I have to admit most are just OK, especially when it comes to chicken.  

One day I was going through a stack of recipes I'd pulled from various cooking magazines over the years and came across this one for Island Pork Tenderloin from Gourmet magazine.  The combination of ingredients sounded intriguing, and I knew I had a pork tenderloin in my freezer that needed to be used up, so I made up my mind to try it.  It seemed to me that Gourmet magazine is a pretty trustworthy source so I was excited to see if we would all like it.

Can I just tell you that I LOVE THIS DISH!  This pork blew my mind - it is so full of flavor.  I can't get over how the strange combination of ingredients come together to make the most delicious pork ever!  This is what you want to make when you have company (as long as your guests don't mind a things being a little spicy) - this pork will wow your guests!

Island Pork Tenderloin (adapted from Gourmet Cookbook)

For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
2 tbsp olive oil

For Glaze:
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.

Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.  

195 comments:

  1. This looks amazing, will be trying soon. Thanks for the recipe!

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    1. Wow I mean KNOCK-YER-SOX-OFF GOOD !! Posted recipe inside cupboard for quick reference til it's been committed to memory! Thanks for sharing!

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  2. Me too. I'm not a massive pork fan unless it got loads of spice and flavour added. Have saved this recipe for another day, thanks.

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  3. Trying this right now on a pork roast in the slow cooker.

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  4. This was sooo good! I made it tonight. I thought it would be spicy but it really isn't. The flavors..omg, they are just amazing!

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    1. Yay - I love to hear comments after someone has tried the recipe!! I am so glad you liked it. It is at the top of my list of favorite recipes. The ingredients may sound weird but it is just soooo yummy!!

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    2. This has become my family's favorite pork recipe, thanks so much for sharing!

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    3. This has become my family's favorite pork recipe, thanks so much for sharing!

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    4. Can this be done in a slow cooker?
      It doesn't seem like it would be cooked thorough enough by doing it like the recipe says.

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  5. I made this for my family tonight and my unadventurous dad even liked the mix of flavours. amazing smell as it cooked -did it on the BBQ for 20 minutes and the glaze made a great crust. So tasty and juicy!

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    1. Hmmmm, I'll have to try it on the grill now that it's getting warmer! So glad you and your family liked it!

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    2. This sounds so good!! My family and I are excited to try it this weekend.
      I want to grill it, but should I still brown the meat in a skillet with just the dry rub on it first, then put on the glaze and throw it on the grill? I'm unsure of the best way to go about that... Thanks for your help!

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    3. Good question! I have not yet done it on the grill, however I think the way I would try it is to not bother with the searing in the pan first. Instead, I think I'd sear it on a hot grill on both sides until you have a nice crust. Then spoon the glaze on while it continues to cook. There is a quite a bit of glaze, so I think I would keep adding the glaze every so often until it's done. Now I can't wait to try it out. Good luck, and if you think of it let me know how it worked out for you afterwards :)

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    4. Should have checked the weather! Way too windy to grill, so we made it the original way. Still delicious :)

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    5. This sounds so delicious! I am having my family over for dinner tomorrow. Going to put it on the grill. It is suppose to be nice out. What kind of sides would you suggest to go with this pork dish?

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    6. I just made this for dinner and I must say....It is DELICIOUS!!!!!!! Thanks!

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  6. I just made this in the crockpot. I added some carrots to the pot then cooked some brown rice separate and added that in the last hour or so to soak up some of the flavors. Right before serving I added some pineapple to the rice. Really nice interesting flavors.

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  7. Thanks for the comment. Glad to hear it worked out well in the crock pot!

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  8. Getting ready to make this for dinner!! I have 3 toddlers and a hubby who all LOVE pork so Im REALLY EXCITED!! Also have a handful of friends who "repinned" this so they can make it too!!

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    1. Awesome! If you can, I'd love to hear how you all liked it :)

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    2. That was seriously the most divine dinner we've had in a while! I was a little skeptical of the cook time, but it was PERFECT!! Currently I have 2 1yr olds and a 2yr old devouring the leftovers- 3 toddlers eating large portions of it 2 meals in a row spells perfection! THANKS!!!!

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    3. Yay - you just made my day! I'm so happy to hear it was a hit....I do believe it is at the top of my list of all-time favorite recipes :)

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  9. So glad I found you through your Pinterest post ! Pork sometimes gets a [bad wrap] And I think it is because people tend to over cook it.....for these people, all they have to do is follow the magical instructions you have provided ! Thanks for a delicious recipe !

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    1. Thanks for your comment Mary - you have a lovely blog by the way. Thanks for stopping by!

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  10. Delicious pork! Ir looks so tender and juicy! Everyone loves it, so here's another feature for you on our Facebook page: http://www.facebook.com/RecipeNewZ
    Congrats :-)

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  11. As for a nice recipe for chicken, have you tried chicken braised in cider? All you need is a bit of garlic, and I usually accompany it with some braised peas. Delicious.

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  12. Looks amazing! I love pork tenderloin and always forget about it in the summer!

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    1. Thank you & I hope you will give it a try. By the way - you have a great blog!

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  13. This recipe is in my p90x cook book...

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  14. i made this tonight and it was DELICIOUS!!! thank u for recipe :)

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    1. Yay, I love to hear the feedback! Glad you enjoyed it :)

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  15. Any suggestions how i can do this in a casserole dish since i do not have an oven safe skillet?

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    1. I would just follow the recipe, but after the searing/browning place the pork into your casserole dish. Add the glaze (sugar/Tobasco mixture), then place in oven to cook as directed. The only thing is the cooking time may not be the same, so be sure to cook it all the way through. I'm thinking it will need to cook a little longer. Best of luck :)

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    2. Ok thank you! I think I may just go out and buy a searing pan :)

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    3. I know this is an older comment, but I didn't have a cast iron pan, so I seared the pork on the stovetop, then transferred it to a casserole dish, added the glaze, and cooked as directed. It needed about 5 more minutes to reach 140. Came out great :-D

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    4. Just put it in a casserole dish if it is to long cut it in half before you brown it

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    5. I'm trying this tonight! I hope it turns out as great as you all sound like it's been lol! I have to attempt it without the oven proof pan but all these comments are reassuring me! Thanks Little B for sharing this recipe!

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  16. Wow...this looks SO good. Cumin, cinnamon...these are not easy spices to pair with wine. Unless you go with a nice Gewurztraminer. Can't wait to try this one out.

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  17. This was DE-licious!! Made it tonight and between my husband, myself & our two kids, not one piece remained!! Thanks for the recipe!

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  18. VERY GOOD RECIPE!! We enjoyed it. We also added a little bit of All Spice which added an extra island flavor.

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  19. I made this tonight and it was AMAZING!! My husband raved with every bite :) I used a cast iron skillet and it made a great crust. SO yummy!

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    1. Yay - glad you all liked it! I use cast iron as well, it just seems to be the perfect pan to use in this recipe. Thanks for commenting :)

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  20. I found this via Pinterest and tried it tonight -- wow! I was a little nervous mixing the spices together, but the dish is really delicious. My 10 and 7 year old boys loved it, too!

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    1. Thank you for commenting & I'm so glad you tried it and liked it!

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  21. What kind of sides did you ladies make with this? Planning on trying it this weekend.

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    1. Potato and salad or vegetable works good with this. You could do rice instead of potato if you prefer.

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  22. Amazing recipe!! My husband was in total shock over the flavor combination, he loved it!! Definitely going to be a regular meal around here :)

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  23. It is an odd combination of ingredients, but ends up being soooo good! Thanks for commenting.

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  24. Wonderful recipe...whole family loved it! Quick and easy too. Thanks for posting!

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  25. I'm making this right now! What did you serve with it as side dishes?

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    1. The possibilities are endless, however if it's just my family I usually go with just a salad. But if I'm having company, I'd probably do baked potato (or maybe potato gratin) & a green veggie (green beans, etc). Hope that helps!

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  26. I've made this pork about 5 times now and it's the best pork I've ever had! My husband asks for it every week, sometimes twice!
    Thank you so much!

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  27. can you do this in a slow cooker

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    1. I haven't tried it, but it might turn out just fine. I'd still sear it in the pan first I think. Good Luck!

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  28. Very good! Will make this often. My husband is a great cook and he was extremely impressed. The only thing that I did that I probably should not have was covered it when it was cooking in the oven. I would imagine if you cook it uncovered, the topping would make a crusty top. It was still amazing and we spooned the juice from the pan over the pork. So happy to have this recipe!!!

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    1. I think if you try to cook it uncovered you will find it makes a difference, like you said it will have a nice crusty top. I am so glad you all enjoyed it :)

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  29. This person is stealing your entire content including posts and images for her site.

    http://bestestrecipes.blogspot.com/2012/09/island-pork-tenderloin.html

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  30. Hi Joy, my name is Maria. I reproduced your recipe on my blog, but giving the link to here, as the original source, as I always do with my real name, not using "Anonymous" as malicious people do . As per your request I removed from there, but if you agree I could restore to the blog. Thank you very much for your time and kind consideration.

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    1. Maria - thank you for removing it. I would prefer at this point if you would not use my pictures and content. If there are any others from my blog that you've used, I would appreciate it if you'd remove them from your site also. Thank you!

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  31. I made this tonight with a pork loin roast. Had roasted sweet potatoes and steamed broccoli with it. Extremely delicious!!!! Moist and flavorful!

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  32. We had this for supper tonight!! :) AMAZING!! This is absolutely going in the front of our families cookbook!!!! I am planning on using the left overs in some fried rice! Cannot wait to have it again!!

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    1. Thank you for commenting! I just made it the other night myself and thought "Man, this is just so delicious - I'll never get tired of it"

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  33. What gorgeous pictures, pork looks amazing, would love for you to come and share them with us over at foodepix.com. Thanks.

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    1. Thanks for your comments Jo & just so you know, I already am on Foodepix.com :)

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  34. I made this recipe using turkey tenderloin and it came out amazing!! Thanks so much for sharing :)

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  35. Oh my goodness! I made this last night for dinner and it was AMAZING! The BF LOVED it and asked when I could make it again! (Thankfully, we have left overs!) First of all, SUPER easy and doesn't take any time at all to prepare. I put mine in the oven for 20 minutes, and was waiting for the BF to get back from hunting, so covered the dish and kept it in the oven with the oven off. Turned out perfect! Still very moist and delicious even after half an hour in the oven while the oven was cooling. I made fried rice as a side and peas. Delicious combination. I will definitely be making this again! Thanks for a wonderful recipe!

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    1. Isn't it just soooo good??!?!?! Thanks for your comments & so glad you both liked it :)

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  36. This. Was. PHENOMENAL! My hubby couldn't stop raving about how great the kitchen smelled and even more so how it tasted. Said it was in his top 5 favorite things I've ever made. Thought we'd have leftovers for lunch the next day... not a chance =) Didn't have an oven-safe skillet so I just transfered the pork into a baking dish and then added the glaze. Will definitely be on our regular meal-rotation plan. Thanks so much for sharing!

    Niki

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  37. This is a great recipe! tasty and easy!

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  38. I cut up the pork tenderloin in 1 inch chunks. Put the dry ingredients in a large zip lock bag, and added the pork. I put the wet ingredients in another bag, added the spiced rubbed pork and coated well. I then alternated pork, red onion, and pineapple chunks on wooden skewers, then grilled. Perfect! ~Tamara

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  39. Pork Tenderloin is great when it's tender and juicy! This looks delicious.

    ratedkb.wordpress.com

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  40. I've made this recipe in the slow cooker (LOW, 6-8 hours depending on the size of the roast) and it turns out AMAZING every time! Just make sure you sear it in a pan first. Didn't even need to add any liquid to the pan to avoid burning - I think the brown sugar liquifies enough on its own.

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  41. Just made this for the first time tonight! This was awesome!!!! Great recipe, thanks for sharing!!!

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  42. Just made this tonight. My first attempt at making pork tenderloin and was so easy and delicious. Thank you so much for sharing!!!!!!!!!!!!!!!!!!!!!

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  43. Just made this tonight. My first attempt at making pork tenderloin and was so easy and delicious. Thank you so much for sharing!!!!!!!!!!!!!!!!!!!!!

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    1. So glad those of you who have tried this recipe love it as much as we do! SO GOOD!

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  44. Well hello there! It was such a huge pleasure to visit this blog and to read this blog post. In addition to that I would like to ask you a question which is extremely interesting for me. What is your point of view on guest blogging?

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  45. making this tonight for the third time.... it's that good!

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    1. Haha - it really is! Thanks for commenting :)

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  46. I made this last night for my boyfriend and his 2 roomies (to say these 20-somethings LOVE food would be an understatement). This was PHENOMENAL and I've never gotten so many compliments on a dish. We devoured 3 lbs of this. I served with roasted green beans and homemade mashed potatoes. I will be making again very soon. THANKS so much for sharing!!

    Rachel

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    1. You are very welcome Rachel - so glad everyone loved it! Thanks for visiting & commenting ☺

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  47. 140 degrees is rare, no?

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  48. Technically...probably, but I promise that it will continue to cook while it rests and by the time you cut into it and eat it won't be rare.

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  49. tried this and the family wants it every week. It is so delicious and easy.

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  50. I just made this tonight. Not only was it simple, it is by far one of the best dishes I have made in a LONG time! The directions were clear and concise and the outcome was well worth putting in a little time to make the rub and glaze. Thank you so much for sharing! =)

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  51. Thank you for this fabulous recipe!! I made it this evening and my husband kept saying, "Hey, this is great." The one thing I added was to marinade the meat in 1/2 c pineapple juice and approx 1/4 c olive oil for 4 hours. Then, I followed the recipe exactly except I spooned some of the marinade over the meat about halfway through cooking. I served it with brown rice and a romaine salad. The juices and brown sugar mixed with the brown rice, which had a little soy sauce on it, and the flavors worked together so well. If you are wondering what drinks to serve, I had a glass of Leinenkugel's Summer Shandy beer which is flavored with lemon. I think Tedeschi Maui Splash, the pineapple wine, with Passionfruit would be great, too. (Both can be found at World Market.) The is definitely a keeper. Thank you!

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  53. This is a super simple and delicious recipe. My husband who usually does the cooking, was impressed.
    Thanks for the wonderfully simple and awesome recipe,

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  54. Can't wait to try it! Thanks.

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  55. This was amazing. My family loved this super easy recipe. Thank you for sharing. I am about to try this on a chicken I am about to roast.

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    1. Scalloped potatoes and broccoli are good with this, or even just salad! Really it goes well with anything.

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  56. Can the rub be put on this overnight? Can't wait to try this!

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    1. I haven't tried it, but I think it would be fine. Good luck!

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  57. Esther Bolmanski-WagnerNovember 15, 2014 at 9:00 PM

    Absolutely AMAZING! My Husband and I enjoyed it so much! So juicy, tender, and full of flavor!!! I followed the recipe and still ended up having to cook it 10 minutes longer than what the recipe called for. Other than that, I love this recipe.

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  58. This is amazing good!!!! Thanks for sharing ��

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  59. I have a 3 year old and a 2 year old... If I put the Tabasco sauce on with the glaze will it be to spicy for them?

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    1. I think it should be ok. It has a little kick but not mouth burning. I don't like too much spice either and I think it's fine. Good luck!

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  60. I have had this recipe book marked for awhile. It was a huge hit in my family and my two teenage boys inhaled it.. More then normal lol! Easy meal with great taste

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  61. This is wonderful! It is one of my favorites. Thanks for the recipe!

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  62. Making this recipe for the third time because it is a big hit with my picky six year olds. The first time one of them asked for 3 helpings! Last time my husband made them pork tenderloin sandwiches for lunch with the leftovers and no complaints! Definitely a winner. :)

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  63. I've made this dish numerous times always with fantastic results.

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  64. I made this last week and it was fabulous! After I pulled the pork out of the oven I turned the sauce that had dripped off the roast into a sauce by adding white wine, broth and balsamic vinegar and boiling/whisking on the stove. Roommate and i loved it!

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  65. I am making my monthly meal plan and came across this dish! I can't wait to try it! I often have a hard time trying to find a "different" way to prepare pork tenderloin. Thanks for posting! www.voluntownhousewife.com

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  66. Seriously, this was the best tenderloin I've ever. My BF loves to cook, but pork is one of those meals I dont look forward to because he usually overcooks pork and it become very dry. This was SUPER easy and was so juicy/delicious.

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  67. mmmmmmmmm...this was excellent! My husband doesn't like his meat so sweet...but me and my kids (ages 6 and 3) looooooooved it. Served with organic roasted fingerling potatoes and carrots along with some fresh pineapple. I think I'll use cooked apple next time for the fruit. Thanks for posting the recipe...I'll be making it again!

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  68. Hi!, i'm going to try this it looks AMAZING!, just one question, the heat is in ºF?, i hope i don't sound dumb but i'm from Mexico and we use ºC so i just want to be sure :). Thanks!

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  69. Yes temp is with F - hope you like it!

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  70. I have to tell you that I tend to stay away from posting and commenting, but couldn't resist this time. I made this last night and it was such a hit. My husband loved it! The blend of the sweetness and then a little heat would hit you was WOW. He kept guessing at the different spices I used. Will make this again, for sure.

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  71. My husband and I tried this last night, and we loved it! Thank you so much for sharing your recipe. It's simple, but has such delicious results!!

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  72. If anyone is interested - this is awesome with the following salad (from epicurious.com)

    For vinaigrette
    3 tablespoons fresh lime juice
    1 tablespoon fresh orange juice
    1 tablespoon Dijon mustard
    1 teaspoon curry powder, toasted
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/2 cup olive oil

    For salad
    3 navel oranges
    5 ounces baby spinach, trimmed (6 cups leaves)
    4 cups thinly sliced Napa cabbage (from 1 medium head)
    1 red bell pepper, cut lengthwise into thin strips
    1/2 cup golden raisins
    2 firm-ripe California avocados

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  73. Made this tonight! Oh my gooodness sooo good! Thank You, Thank you!! A great blend of spices. Delicious!

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  74. Very tasty. Easy to make. Mine took thirty minutes to get to 140 internal temp. Shared with friends. Thanks.

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  75. I found this recipe on Pinterest tonight and I love spice mixes with cinnamon so I decided to try it! My husband is out of town so I made it for myself and my parents and in SO glad I did! This was absolutely incredible and in really looking forward to leftovers tomorrow! We all went back for seconds, and I even told my husband about it when we talked. Thank you for a wonderful recipe!!

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  76. Thanks for all the comments everyone - it's nice to know people are still enjoying this recipe!

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  77. I want to try this in my Wolfgang Puck Pressure Oven.

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  78. This is so good. My entire family loves this meal. Know use the spice rub and glaze recipe when I roast a chicken and it is fabulous. I preparing one right now and can't wait for it to be ready. Thank you for this delicious spice blend and glaze.

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    1. Please forgive the typos and what appears to be bad grammar. I should have read it before publishing.

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    2. Thank you for your comments - typos & all! :)

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  79. I understand that the brown sugar is used to make the glaze but I'm not supposed to have brown sugar. I can have honey or pure maple syrup. Do you think I could get similar results by using either of those ingredients instead of the brown sugar? The recipe sounds wonderful.

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    1. Well, I'm sure you would get similar results. I would try it with the honey though. Please let me know how it turned out!

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  80. Do you have directions for cooking or smoking this on a Traeger Grill?

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  81. I do not. I would recommend if you plan to grill it that you heat the sauce in a separate pan, and baste the meat generously while cooking it on the grill. The sauce is an essential component to this dish so you want to make sure it has plenty of it while cooking.

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  82. Made this last night for the family - it was awesome! The smell of the cinnamon while the pork tenderloin was cooking was heavenly. Thanks for the recipe.

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  83. Best pork I've ever had!! I made this tonight and couldn't believe how much my family and I loved it!

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    1. So happy to hear everyone's loving this dish!

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  84. is the skillet covered or uncovered?

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  85. I couldn't find tenderloin at the store but got boneless pork loin instead, will this make a huge difference? Do I need to modify the cook time/temp?

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    1. I'm not sure about the cooking time, so maybe cook it until it reaches the 140 internal temp.

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  86. I made this last night and it was a hit with the husband! I used a different hot sauce other than Tabasco (a habanero-based, Oregon-made hot sauce) so it had a bit more of a kick to it, but it was AMAZING. I served it with potatoes and Guatemalan black beans. There's leftovers because it was just the two of us and I used both tenderloins, but I think even the leftovers will go fast.

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  87. This was so yummy with the perfect amount of sweet and spicy. I used a different hot sauce because I didn't have Tabasco but it came out delicious. Also I did let the tenderloins marinate with the rub ingredients and some hot sauce for a couple hours. Thanks for the recipe!

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  88. Hi Joy. I'd like to attempt this gorgeous looking dish. Please excuse my ignorance, but in Australia it seems tenderloins are called fillets. Is that what you used? The fillets look very lean and so I'm wondering if there would be any sauce left after the cooking process. I do enjoy a good sauce. Many thanks, Anne.

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  89. Me again Joy. Actually, I've re-read the recipe and I'm assuming the sugar melts to form the sauce. Still would like your verdict on the pork fillet v tenderloin. Thanks. Anne

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    1. Hi Hungry! I'm not familiar with "pork fillets", however, I can tell you that there is a very good amount of sauce with this recipe & it will work with any cut of pork. Good luck!

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  90. When should I cut the tenderloins?

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  91. We love pork tenderloin and this is our new favorite! I use a cast iron skillet. And I do let it stand for about 10 minutes before slicing. I usually serve it with baked acorn squash and cheesy rice. Next time I make it, I will make a mango or other fruit salsa to go with it. I've made it 7 or 8 times and it is delicious every time! Thanks so much!!

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  92. Can I just say I'm throwing out all of my old pork tenderloin recipes?! Even with my husband's really bad cold the flavors came through. For anyone wondering if it's too hot (spicy) - not at all - A delicious sweet heat!

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  93. We made this for dinner tonight, and it's a definite repeater. There was a lot of the melted sugar sauce and pork juice left in the pan, so I heated it to a sauce with a bit of cornstarch and served it over the top of the pork. Yum! Thanks for sharing

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  94. tried this recipe and it was delicious! it was easy and everything turned out great! i kicked up the spice to about 3 tbsp hot sauce but it still wasn't all that spicy for me with all of the sugar. next time i'll just have to use more. if you like spice, 1 tbsp hot sauce will not be enough. thanks for sharing this recipe! tiffany for creme de la crumb posted an eerily similar recipe to this one and called it hers sooooo idk where that came from.. but i like this one better. thanks!

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  95. Holy MOLEY, made this last night and it is AMAZING!!!!

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  96. I found this recipe on Pinterest and followed it back to your blog. Great recipe! I also added a little curry powder. I will definitely make again. Thanks!

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  97. I tried the recipe tonight. It was good, but the brown sugar mixture ended up in hard gloops on the bottom of the skillet, almost like hard-crack caramel. You mentioned a sweet crust in the above comments, and others mention a sauce. Should I have removed the tenderloin and stirred the stuff in the bottom of the pan? Other advice?

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  98. i slow cooked a pork shoulder over knight for pulled pork and it tast dry how can i make it not so dry its still in its juices

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  99. I've been using this recipe for the past few months and it is the best pork tenderloin recipe ever! My wife asks for it at least once a week. Great flavour combination and the perfect cook time equals juicy, amazing pork. Thank you!

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  100. I did and it was delicious!!! Definitely saving this recipe!! Thanks!!!

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  101. Thanks little B for this beautiful recipe, I'm mexican and my hus is british, (we live in Mx) and didnt have tabasco available so I used habanero sauce and I i was perfect. I made it for a family dinner and everybody loved it, even my 4 years old nephew.
    Gracias

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  102. We're doing whole30 so I exchanged the brown sugar for crushed pineapple. It turned out so well! Thank you!!

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    1. Interesting! Thank you for posting about that substitution!

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  103. Came across this recipe last week. Made it over the weekend. I think it was better the next day. The flavors were deeper and the pork was so moist!!! Will definitely be making this again and again. Served it with coconut rice and sauteed green beans, delish!

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  104. I used this recipe with a slight modification. I smoked the pork with apple and cherry wood. The taste is out of this world. I applied the rub, waited about a half hour then applied the glaze and smoked at 230° until internal temp was 140°.

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  105. Ive told so many people about this recipe! It's delicious and so forgiving . I double the seasoning and glaze, except for the salt. I've even tried it with boneless skinless chicken breasts also and it was fantastic as well. GREAT GREAT recipe!

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  106. This dish is amazing. I wasn't sure how it would turn out, but it was great! The whole family loved it.

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  107. oh I'm craving, i want to eat that kind of food im totally hungry now.. i think it is delicious.. Thank you for the blog i hope more food i see in your blog .

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  108. wow i think island pork tenderloin is so yummy,, i hope someday i eat that food thank you for sharing your recipe.

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  109. I found this recipe thank you so much for sharing this blog :) you help me a new recipe, i want to try this island pork renderloin

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  110. Hands down the best tenderloin I've EVER had!! It was so incredibly juicy and flavorful! I can't wait to make this again. I'm curious how it would be with chicken also. I just might try it. ;)

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  111. Will try this very soon Joy....love the comfort goodness of Pork Tenderloin! Great profile! How can I print this recipe?

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  112. I've made this pork tenderloin many times now and my family can't get enough of it. Thank you for sharing such a wonderfully delicious and easy recipe! It is so easy that my 16 year old son even made it all by himself (okay, maybe with a little guidance) for a potluck with his friends...they each had to bring a dish that they prepared. I think I'll have him make this for the family from now on...:)!!

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    1. Thank you for commenting! I’m so glad this recipe is still becoming a favorite for so many!

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  113. This is my favorite pork recipe! I substitute the Tabasco for Sriracha and it is sooo yummy! I have made it several times and can always count on happy taste buds.

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  114. Terrific recipe! So easy and absolutely delicious. For pot luck, slice it up after it rests and add slices to the juices in a crock pot on warm. Stays moist, warm, and perfect. Thanks for sharing this keeper!

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  115. Absolutely fantastic pork tenderloins! I’ve made this at least a dozen times. I usually cook 2 tenderloins with this recipe. One as the recipe calls and one without the spicy ingredients for the kids.

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  116. This was phenomenal!! A few tweaks due to in the cupboard ingredients. Kiddos and hubby had seconds. Definitely adding to the dinner rotation. Thank you!

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  117. Joy - have you ever used this same approach with tenderloin cutlets or pork chops?

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  118. I have not, but I think it would still be delicious. Just adjust the cook time. I would suggest using a meat thermometer to make sure you do not over cook it.

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  119. I made this for dinner tonight and it was awesome. Thank you for such a great recipe.

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  120. Hey there Wanted to say thankyou for this recipe, had lost my love for food with recent events in the world!! Pinned this ages ago cooked it tonight best pork I've ever eaten, feeling very satisfied and rediscovered my love of food!! Thankyou xx

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  127. Wow its Delicious addition, Thanks for sharing the details of such a sweet recipe.

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