50 Reviews

Wow! This was FANTASTIC! I only made the tenderloin so I can't comment on the salad, but the pork was out of this world; what a nice blend of sweet and spicy, rub and glaze. I made a couple of small tweaks. I only used one tenderloin (about 1 1/4 lb?) but used all the rub/glaze. I browned the meat in a skillet for almost 10 minutes (flipping to brown all sides) and then transferred to a pan to bake. I'm afraid of undercooking pork, so I baked it for 40 minutes at 350. The end result was fantastic. I have so many other pork tenderloin recipes to try, but I may never move past this one!

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hodgemo2 May 12, 2010

This is by far one of the best meals I've made in awhile. The pork was excellent; very tender, sweet and mildly spicy. I made it with the salad because I like 'one stop shop' type meals where the meat and veggies are all rolled into one. I thought the dressing was a bit tangy so I added some honey- this was before I realized I'd be pouring the glaze over the whole dish so next time I'll leave the salad dressing as is. The other thing I like about making it with the salad is it looks beautiful when you slice the meat and lay it on the bed of salad- the spinach, red pepper, orange and avocado make it look as fantastic as it tastes.

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lisa.s.drew April 05, 2010

I've made this several times now, and always comes out delicious. Just the right amount of sweet and spicey.

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KillerTasteBuds December 29, 2009

I really enjoyed this as a salad. I only made half the glaze amount because I was running low on the ingredients, and it was plenty. I had one dissenter due to the fruit, but I liked it as written. I will certainly make the pork loin again, at least.

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evewitch April 14, 2009

This was a HUGE hit with my family. I only made the tenderloin, and not the salad, but I'm eager to try the salad as well. The pork was absolutely delicious. I'm happy I found this recipe!

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munkel January 18, 2014

Really enjoyed this recipe. I only used the tenderloin, but will try the salad part next time. :)

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Lori Mama January 04, 2014

I followed this to a "T". Turned out awesome and looked pretty too. The meat had great flavor and a bit of a kick. I would make the pork like this again even if I did not include the salad. Salad was awesome though.

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Teriffic December 16, 2013

Spicy-sweet perfection! Searing it on all sides is a must. I used the listed amount of spice rub (plus a dash of ancho chili powder) for just one tenderloin and tweaked the sauce: 1/2 cup brown sugar (I used light without a problem) with the same amount of garlic and hot sauce. It gave the tenderloin a beautiful crust, which was flavorful enough to eat with plain greens.

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Mandy at Food.com July 29, 2013

I have made this dish twice so far. Once with the salad and dressing and once just the pork. I think the pork is great on its own and better without the salad (or salad on the side). Looking forward to making it again. So easy!

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Jen in Victoria, BC July 10, 2013

This is the BEST Pork tenderloin that I have ever made. I did not make the salad but served the tenderloin with fresh corn on the cob and mashed potatoes. Amazing flavor!!

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55tbird June 24, 2013
Island Pork Tenderloin (Optional Salad)