Island Pork Tenderloin

Wow, what an awesome recipe weekend cooker, resulting in pork that tasted incredible and was quick and easy to make. The porkloin was moist, tender, cooked perfectly while the rub was too die for. We really enjoyed this taste treat it was sweet, hot and spicy, a winning combination in our books. Thank you so much for sharing this recipe, which I will make again and again. I will be adding this recipe to my cookbook of favorites for 2011.

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Amazing flavor and so easy to make! I did decrease the tabasco but otherwise made as is. Will be making this again, it was the most tender and juicy tenderloin I have ever made! Made for AUS/NZ Recipe Swap #47.

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Perfect pork! I just loved this on for the wonderful balance of spices and flavors. Hot, spicy and sweet all at once it will leave your tastebuds dancing. Cooking for just two servings, I made a half pound mini tenderloin and not only seared the meat in a cast iron skillet but cooked it in the same. (A well tested technique.) For the side I cubed up a large sweet potato and some red onion cut in 1/4 inch wedges; sprinkled them with some of the spice mix for the pork and tossed it into the skillet to roast with the pork. The spuds were perfectly seasons and carmelized with some of the brown sugar that dripped off the pork. Together they were divine. Made for Potluck Tag.

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A little too spicy for my tastes, but otherwise excellent and a lot quicker to make than I would have thought.

Update:
This has become my husband's favorite way of eating pork. I use pork chops because that's what's on sale a lot and throw in some sweet potatoes like another reviewer suggested. He can't get enough of it.

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Interesting combination of ingredients.
I liked it quite well but my husband said he only tasted cinnamon. I think that was the result of never having cinnamon on meat before.

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Thanks so much for a wonderful recipe:) i ended up having to go with a slighty larger tenderloin , which was fine, and cooked (personal preference) it 40 mins(not including 10 mins of browning time)and was delighted that it was still very flavorful and tender...served with green peas, yellow, rice, red beans and rice and pineapple chunks..delightful!thanks again, PeggyLynn

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Absolutely wonderful, not only because it's easy to prepare, but the combo of spices does wonders for the roast! Definitely sweet, & we loved it that way! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

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Easy and turns out a very moist and flavourful tenderloin. I personally found it a bit hot even though I decreased the Tabasco but the others enjoyed it more. I think I will used crushed red peppers in place of the tabasco as I prefer the flavour. Thanks for sharing your recipe.

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This was just about the best pork roast we've ever had. The texture and juiciness were amazing, nothing like we've ever had in a pork roast before. However, we were not very fond of the flavors. I thought the brown sugar was good; but the cinnamon and tabasco sauce just didn't work too well for me. I will most likely be trying this concept again but maybe with slightly different seasonings. Thank you for bringing me one step closer to the PERFECT pork roast recipe! UPDATE: I made this tonight, substituting the spice list from Herbed Pork Tenderloin, and it was wonderful!

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Yum! We loved the seared method to hold the juices in. It worked really well. The flavor was very good also, but as with with reviewer, we felt it was a bit sweet. Thanks for sharing the recipe. :)

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This roast went great with Mexican Bean Hotpot for dinner last night! I really liked the cinnamon addition in this one with the other Mexican spices and the sweetness from the brown sugar. Thank you for sharing your recipe with us Weekend Cooker! Made for Zaar Stars Tag Game 4/09 Linda

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Excellent. The spice combination was perfect as was the cooking method. Thanks so much for sharing. I would not change a thing about this recipe.

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We loved the spices as they were, but since we had a 1-pound loin roast, it would have helped to have some extra liquid in the roasting pan so I could baste the roast throughout, as it took considerably longer than 20 minutes. Next time I will add some pineapple juice to the roasting pan. We used wild boar, which was probably leaner than traditional pork tenderloin. DH thought it tasted great, anyway! Thanks for sharing, weekend cooker! Made for 1-2-3-4 Hit Wonders.

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I made this for "Everyday is a Holiday" tag. I am so glad I chose it! I already had Essence, so it was a breeze to make. The brown sugar "crust" was perfect. Thanks for a wonderful recipe. I'll use this recipe again!

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I did this while visiting my parents. It was very good except it was a bit too sweet. The first mixture of spices was perfect. Thanks WeekendCooker. Made for Holiday tag.

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Very nice and spicy tenderloin. I used a 16 oz cut of tenderloin from one of those huge pork tenderloins you get at Costco. So it is wide and flat. I made as posted. Boy did it smell yummy while it was in the oven. I may have cheated because I used the pan that I seared it in for my oven cooking. Worked great. Very moist and tender with a nice bite to it. This is a keeper because it's quick and tasty. Thanks for posting.

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This was very good...family really liked it! I actually made a pineapple stuffing to go with this...it sounded like it would go good and it did! And the biggest perk is that I used a 3 pound tenderloin so today I made some really yummy bbq shredded pork. The spices really made that work! I will definitely use this again because it made two totally different but great meals! I am so happy you reminded me to try this! Linz

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