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!
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.
I've made this several times now, and always comes out delicious. Just the right amount of sweet and spicey.
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.
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!
Really enjoyed this recipe. I only used the tenderloin, but will try the salad part next time. :)
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.
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.
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!
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!!