Island Pork Tenderloin (Optional Salad)

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

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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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My partner and I were looking for a nice quick recipe for a cut of pork we found on offer and needed it now! We came across this one which fitted our needs at the time and set about the task. We have just cleared the table and left the washing up for 'ron!!! FANTASTIC!!! What a lovely change. Thank you for enlightening me. Great. Made one small change, my lady isn't big on "HOT" so I used a small amount of Tobasco and made up the rest with Worcsester sauce......Mmmmmm thanks for posting.

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Made this without the salad and no substitutions - LOVED it! Seared it in the pan as instructed, then put it in a tinfoil pan with the glaze on top and covered with tin foil to finish on the grill for approx. 20 minutes - came out fantastic!

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"Savory is the word my wife to describe it" %u266B . She actually did. But besides that, this recipe is really forgiving and easy to make. Since I have very limited time to prepare lunch, I had to do the "rub" and leave it on overnight. Then the next day, I did the glaze on the fly while I was cooking it. It turned out great, although a little spicy for my taste. But, it'll be unfair to blame the recipe for that.

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I thought the pork turned out perfectly cooked, but the seasonings were just too overpowering of flavors for us. The salad was different, but really not something I would be making again. I'm sure this is something really delicious if you are used to the kinds of spices used together in this. I had fun making, so thanks for posting!

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I really thought this was going to be fantastic, but in all fairness the glaze was just too darn sweet. Sorry! :(

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Fabulous! Just made the tenderloin as I didn't have all the ingredients for the salad, but that also looks like it will be amazing. This is a simple recipe that takes almost no time to make but the results taste like you slaved for hours. My entire family loved this and unanimously gave it 5 stars. I agree...this is just packed with flavor, has a hint of spice and heat, but not too much. Takes the humble pork tenderloin to a whole new dimension! I've been meaning to try this for ages and I'm so glad I did. This one is a keeper!!! Thanks for posting...

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This was great. The reason for the four stars is I didn't make the salad. I was looking for something quick. Next time I will definetly do the whole recipe. The pork was wonderful, spicy sweet. Can't wait to try the salad. Thanks for posting

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So Good! At first I was skeptical about the full Tablespoon of hot sauce, but it cook out quite a bit in the oven. Its still got a pretty good kick to it though. Will make it again!

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I've had this recipe for at least 4 years and love it. I wanted to make for dinner but couldn't find my copy. So glad to see it posted on Recipezaar. This is the best place to get recipes. THX AGIN for having it. I don't know what I would hv done if I hadn't found it.

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My kids loved this tenderloin. However, we adults found it to be a tad too sweet. Thanks for posting.

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Love it! Like others, we only made the pork, not the salad. The heat was just right. It has a noticeable zing, but it dissipates quickly. The sweet and spicy glaze was just what we imagined. The cinnamon and cumin undertones were awesome. Great recipe!

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This is an absolutely scrumptious meal. My wife and I have made this several times and we're never disappointed. The interesting combination of flavors makes the pork exceptional. We love the salad and vinaigrette and serve the meal with pigeon peas and rice. Thanks Mrs Goodall!

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Sorry but we didnt care for this dish, it was the cinnamon that threw us off, we have never had a meat dish with it before and it threw us off. I think if i made it again without the cinnamon we would rate it higher. Sorry Mrs Goodall!

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This is a FANTASTIC dish. I always make this when we have new folks move into the neighborhood as a welcome dinner. The flavors are amazing and really compliment each other. Make the entire salad!!! It's so good!

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We love this pork tenderloin. It has some heat but not to much. Just great flavor It is really quick and easy. I like to serve it with roasted sweet potatoes and grilled pineapple. I have not tried the salad so can't comment on that, but the pork is wonderful.

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I loved this pork, although several of the people who tasted it felt the cumin was a little bit too strong. My cumin is brand new from Penzey's, so it has more flavor than the supermarket brands. I'll use a little less the next time... and there will definitely be a next time! One big plus is how easy this is, and how fantastic it was the next day. Even better than freshly made, so it'll make my food list for a big party next weekend because it can be made ahead. A quick sear, toss it in the oven, and "ta-da"! Will post pictures when I have time.

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