Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

This was wonderful! From the husband "pork, my least favorite white meat", to "this is awesome, what meat is this?"..... only change I made was to decrease the chili powder to 3/4 tsp as the hubby dislikes spicy foods and based on other readers reviews, this was the perfect mix. Worked beautifully!!! Thanks so much for this recipe!!~!

This recipe is EXCELLENT! It is a must try! I only cooked one tenderloin (vs two)so I only made half the glaze. (I then divided that glaze into two small bowls and used one for brushing onto the meat and the other to set on the table with dinner for dipping or whatever.) I followed the advice of another reviewer here and baked the tenderloin in the oven at 300 degrees for 1 hour 10 minutes, brushed on some glaze, put back in oven for 10 additional minutes, turned tenderloin over and brushed rest of glaze on other side and baked 10 more minutes (total baking time of 1-1/2 hours). I let it set out for 5 minutes before slicing. It seemed to be the longest 5 minutes of our lives. It smelled that good! We LOVE, LOVE, LOVED this recipe! My husband thought it was just a tad too spicy for him so next time I will cut back a bit on the chili powder in the rub. However, I thought it was just perfect! The spicy and sweet flavors complement each other well. Thanks for sharing such a great recipe!

Wow! What an incredible grilled pork recipe! I doubled the spice rub for approximately 3 lbs. of pork and rather leaving the tenderloin whole I cut the pork into medallions. I dipped each piece into the rub and then skewered it making kabobs and left it in the fridge for a few hours. I've found it's much easier to cook that way. It's easier to turn and make sure it's cooked evenly not dried out. I kept the amount of glaze the same, but cut the amount of bbq sauce in it by half. I found that you could easily melt the preserves in the microwave and then add the rest of the ingredients. The sweetness of the glaze definitely compliments the spiciness of the grilled pork! This goes great with grilled sweet potatoes. I will definitely make this again!

Note to cookinkiwi - review the recipe again and first see step 2. Divide the glaze so that people can use it at table. Then go to step 4. With 4 minutes to go, brush the meat with the remaining glaze. Spray out any flames, though that shouldn't be a problem with tenderloin since it is lean. The general rule with any sweet sauce (barbecue sauce and others) is to use it briefly near the end of grilling. That's long enough to warm it and bond it to the surface of the meat, making an attractive and tasty coating. Sugar is a molecule containing carbon. Leave it over a grill too long and it burns and turns to black charcoal. Most folks don't like the taste of cinders.

A five-star recipe for sure. Although the recipe doesn't say when to first put the glaze on the meat, I did it right at the start, and because I didn't want to grill outside in the freezing cold, I pan-seared the meat on the stove, placed it in a baking pan, poured sauce over, and baked until internal temp 160f. was reached. One other thing - I didn't have apricot preserves so in its stead I used orange marmalade (which is tart so I eliminated the lime juice). This was so moist and tasty, bit of a bite, served with oven baked fries and Amish Cole Slaw - a great meal.

This was delicious. The only thing that I would do differently (and I will make this again) would be to reduce the amount of barbecue sauce in order to let the apricot flavor come through a little bit stronger. I would also reduce the amount of glaze by half. I used it to glaze while grilling and also as a sauce for dipping and I still had to much. This was excellent and it would be great for company.

Fantastic recipe. My tenderloins were closer to a pound and a half so i made a little extra rub. I used a homemade ancho chili powder, which is more flavorful than the store-bought chili powders which have other spices mixed with the chili. I opted for cooking inside after letting the rub sit on for about 3 hours. I tied both tenderloins together with butchers twine, seared it on all sides on a grill pan, and put it in a 325F oven until multiple thermometers read 155, then added the glaze. For the glaze, i cut the bbq sauce in half, used fresh garlic along with the fresh ginger, and extra hot sauce (cholula). The cilantro was a nice addition. Kudos to the author of the recipe!

This was so visually pretty coming off the grill I could only hope it would taste good too. Well this deserves a definite ride on the "hot tamale train" for sure. OMG the perfect mix of spicy and sweet. I did add just a small amt. of chipotle chili powder also and I thought the heat level was spot on. The leftover glaze was so good for dipping. I love the lime in this and next time just might put some more in but I had a small lime. There were lots of smiles all around while eating this. Served it with Parmesan crusted asparagus from AR and Shitake Mushroom Brown Rice from Food Network. It was good too. A 5-star recipe and a 5-star meal. Thanks Pork Board!!

This recipe was great. I vary my meats throughout the week and I usually cringe when it comes to pork because nothing ever seems to flavor it very well. This recipe has made me fall in love with pork. Just the rub alone is awesome, but the apricot glaze really adds the extra flavor. Bravo. I cut down on the chili powder to get my 5 year old to eat it. I wouldn't change anything else though.

I just made this for dinner and my husband loved it. It was fast (minus refrigeration time for the rub), easy and delicious. I followed the directions for the rub exactly, but only refrigerated for 1 1/2 hrs. and it was still very flavorful and extremely tender. For the glaze I used reduced sugar apricot preserves since that was what I had on hand. I used just over 1 cup of preserves and probably 1/3 cup of barbecue sauce. I didn't have any hot sauce but it still had a little kick. I also added a tablespoon or so of brown sugar. The remaining ingredients I stuck to the recommended amount. We still had leftover glaze, so next time I may follow other reviewers suggestions to cut it in half & keep the proportions the same as the original recipe, but it was still very good. We'll definitely be making this again.

This is delicious. My family devours it everytime I make it. This is how I prepare it in the oven: Preheat to 425. Cover a baking sheet with foil and spray with cooking spray. Bake the seasoned pork for 10 minutes. During that 10 minutes, prepare the glaze. Brush the pork with half of the glaze that is to be used for cooking (not the service glaze). The pork needs to be cooked for 12-14 more minutes. Halfway through that time brush the pork with the remaining cooking glaze.

Excellent. I doubled the meat and all other ingredients except the chili powder, keeping at 1 tbsp. Cooked in oven at 300 F for 1 hour, then glazed the tops. Back in oven at 325 for 10 minutes, flipped them, and then another 10 for that side. Rested them for 5 minutes before carving. The meat was so tender, and the glaze is amazing. Thanks for a recipe I will make again and again!

Delicious! I ended up using twice the amount of rub, since the recipe amount didn't cover the two tenderloins very well. I shook the rub in a large ziploc bag, added the meat and shook it up some more to coat the meat, then left it in the bag to marinate overnight in the fridge. Since I'd doubled the rub, I left out the hot sauce in the glaze, and the heat level was just right for us. The sweetness of the glaze complemented the spiciness of the pork just perfectly! And we thought the amount of glaze was just right.

I made this for our Christmas dinner a year ago, and it was such a huge hit that I am returning to it again this year. First, though, I have to say that I really don't understand why people modify a recipe, and then give it a poor rating because their modifications didn't work out. I followed the recipe pretty closely with one exception: I don't eat sugar, so I substituted granular Splenda in the rub (DO NOT use Equal/Nutrasweet--it breaks down when exposed to high temps), and I used sugar free apricot preserves. This worked very well for those looking to cut back on sugar (there's not a lot of sugar in the recipe anyway). I do have a few suggestions. The recipe is best if you can leave the rub on for as long as possible before cooking. I took the meat out of the fridge for about 30 minutes before I started to cook it. I also baked mine in the oven--it's a bit cold for grilling outside at this time of the year. However, before putting it in the oven, I seared the tenderloin on all sides in hot pan with a little oil. Finally, I put it in the oven at 375 (covered) for 20-40 minutes, until temp was 135-140. I removed the pork from the oven, and turned it up to 475. While waiting for the oven to come to temp, I glazed the pork. Then back to the oven for about 10 minutes until the temp reached 145. Do not go any higher. In 2011 the USDA changed the recommended temp from 160 to 145. For good reason--145 kills bacteria, but it doesn't turn the meat into shoe leather. Hope this helps

This was so good I shared it on my Facebook page! The longer you let the rub sit on the meat, the better your tenderloin will turn out. The glaze is outstanding! I would recommend making the glaze a few hours ahead to allow the oils from the cilantro and ginger to properly incorporate. The only change was to the sugar. You should always use brown sugar in dry rubs for meat.

Liked the rub, not so much the glaze. May have been my mistake. I used polaner's all fruit apricot spread. One jar is exactly a cup so I had to decrease the rest of the ingredients in the glaze. I also used sweet baby's ray's bbq sauce and I don't think it went well with the polaner all friut. I tried dipping it into the raspberry chipotle sauce from costco and that taste was much better. I will try again, just change the glaze ingredients.

This recipe is amazing!!!! I made it for my boyfriend and he freaked out. I will be making this for all of my guests.

This was fantastic!! I only put a dash of chili powder in the rub and a dash of tobasco in the sauce. I let my roast marinate 24 hours. I baked it in my oven at 300 for 1 1/2 hours. I basted it when there was 20 minutes left and flipped it over and basted the other side. There was LOTS of sauce but I loved it. I made spanish rice but next time I think I will make brown rice because it will be so good with the sauce! The whole family loved it- even the kids!

Delicious! Didn't have apricot jam so I subbed a peach mango orange one I had just bought. Will definitely be making this again :D

Really enjoyed this, the sauce was yummy! I didn't trim my tenderloins completely because they tend to dry out easier being that they are so lean and they came off the grill perfect!

Wonderful! We've done this to both pork tenderloin and tonight I did it with chicken. Everyone loved it. Thanks for the great recipe!

Very good recipe. I only have time to marinate the pork for an hour. I used a barbecue sauce called Soy Vay which was flavorful as it contained ginger, garlic and onion. However, it was quite watery and contained a bit too much soy sauce for this dish. So I boiled the glaze over the stove until it became thicker and added 1.5 tbsp of honey. Next time will use less Soy Vay or change to another barbecue sauce. I baked the pork at 350 for 40 min, poured the sauce over and baked for another 20 min. I waited 10 min before cutting it. The pork was very tender and moist. This recipe is definitely a keeper!

I made this for dinner a few nights ago - it was quite easy and absolutely delicious! Our grill is put away for the winter so I pan fried it to brown the exterior of the pork and baked it for about 20 minutes at 350 F. YUM!

This is a very good recipe. I'd like to say it's a 4 1/2 star recipe just because it's very sweet and I think it'd be better without the sugar in the rub. I used the exact recipe and let the meat sit in the fridge for about 6 hours and then another hour on the counter, coming to room temp (it was freezing here). This turned out very moist and every one enjoyed it. Will make again, but without the sugar. Thanks :)

Delicious & tender, cooked in oven @ 300* for 1 hr. 10 min, basted returned to oven for 10 more min. removed turned over & basted again, back to oven for ten more min. Used 1 cup of Orange marmalade, didn't have apricot.

Excellent and easy. Like the sweet and spicy flavors together. I was out of apricot preserves so used some applesauce with happy results.

I made exactly as written. Loved it! So did the rest of the family. Husband was especially quiet during dinner! Oh, I didn't grill but baked it as suggested by one reviewer. Tender and juicy.

OMG! The flavours are so well melded you could not ask for better. Thank you, thank you, thank you.

This was the best pork tenderloin recipe I've ever tried, and I have made TONS. The sauce was amazing, and went perfectly with the rub on the pork. After reading another review, I was worried that the rub would be too spicy - it was not at all, even without the sauce! Instead of grilling, I made the pork in the oven (uncovered, in a roasting pan): 15 minutes at 475, then 30 minutes at 375. Be sure and let the pork rest about 10 minutes before slicing, as that is what makes the juices evenly distribute and not dry the pork out. Thanks so much for the recipe!

This was very good. I followed the recipe with no changes. It was devoured by my family. Not too spicy so if you like it hot add something to it. We grilled it and it was moist and just plain wonderful.

Easy and well worth the time

This was delicious! We loved it and will make it regularly. The glaze was perfect and charred nicely on the grill. We served with "creamy potatoes au gratin" and asparagus sauteed in butter and garlic and a fresh fruit salad. YUM!

It was tasty. Would have liked more chile taste. The sweetness from the apricots overpoured the chile powder a bit but we had no complaints at all from my family.

FABULOUS!!! This was absolutely delicious. I used boneless pork chops and let them "marinate" with the spice rub for 24 hours. Then I baked them at 350 degrees for 40 minutes, adding the apricot glaze after about 30 minutes. I saved some of the glaze to spoon on the chops when they came out of the oven. Not too spicy, not too sweet. I highly recommend this recipe.

So yummy! I doubled the rub and baked it in the oven (too cold outside for me to want to grill) and the flavors were wonderful! Had too much glaze left over, but that's OK... I see myself making this again in the very near future! Maybe on a nicer day so I can grill it!!

I made this as part of a meal for 20-25 people. It was an absolute hit, and pretty easy to pull off. The glaze is very flavorful, and teople kept raving to me about how great it was! I highly recommend it.

OMG, this was amazing! I did cut down on the chili powder and I also used fresh garlic isntead of garlic powder. The only BBQ sauce we use in our house now is the Big Al's K.C. Bar-B-Q Sauce recipe on this site, so that's what I used to make the glaze. Great recipe for pork tenderloin.

Made no changes. Very good!

Awesome dish, big hit at the firehouse. Use brown sugar instead of regular sugar, gives it a real nice color and sets off the chili perfectly.

Oh my is this great! Served it to company tonight and they all raved about it. A definite keeper ... easy enough for everyday and special enough for company. I did bake it in the over as other reviewers suggested ... turned out great and nobody had to be outside in the cold! As a side note ... I made some baked chicken wings; we dipped the wings in some of the sauce when we ate them ... yummy!!! Next time I will use the glaze for the wings as well.

Delicious! Marinade was more than needed but better to have to much than not enough!

This was really good, but I cut the sauce recipe in half and it was more than enough for 2 tenderloins.

I have to say, after I rubbed the spices on the pork, I was pretty sure I had made a mistake (too much spice) No, everything was perfect. My ever doubting bf thought this was very good and he's a buthcher! We followed others advise a baked in the oven ( I'm absolutely positive the grilling method will be divine ) but right know its to cold and snowy. Made one change and used orange marmalade instead of apricot bacause I didnt have any. My son is the KING of sauces and this one will be a staple in our fridge. I'll bet its fantastic for dipping chicken fingers etc. The leftovers made kickin sandwiches the next day...ssoooo much flavour.

This was good, but the cilantro was completely out of place in this recipe. It really overpowered the flavor of the sauce. Everything else was delicious. I doubled the sauce, because we like to use it for dipping, and it was way more than enough. I think a single batch would have been fine. Next time I'll just make a single batch of the sauce, leave out the cilantro and it will be perfect for my families taste-buds! On a side note: 1 1/2 cups of apricot preserves = an 18oz jar.

Perfect Pork! After years of my mother and my husband's mother mutilating pork, we decided to make this recipe and give pork another chance... FANTASTIC! This recipe is a staple in our household now.

This recipe was delicious! We followed it pretty much exactly (peach instead of apricot preserves) and found it to have the right amount of kick and tang at the same time. I would definitely make it again.

Too much work for the taste. The glaze was pretty good though.

The seasoning was absolutely heavenly! I added some soy sauce and lemon juice to the glaze to my family's taste.

Delicious - we all loved it!

This was great. Enjoyed the first night over rice with salad on the side. The second night we used for panini's. Used the sauce and a little grated monterey jack cheese. If there isn't enough sauce left, try with a little jalepeno jelly.

wow, this was amazing! what a unique combination of ingredients. this is definitely the spring/summer version of the Quick Savory Cranberry Glazed Pork Loin Roast found on this site. in fact, i don't work a grill, nor did i marinate the meat, so i prepped and cooked it according to the "Quick Savory Cranberry Glazed Pork Loin Roast" directions. it was amazing!

Excellent. Had leftover sauce. Company will be impressed- such an easy low prep dish. Served with rice and grilled asparagus for a perfect meal.

This was good. The glaze actually went better on a more savory, spicy rub for chicken.

Wow. We adore this meal. The sauce was easy to make and the meat grilled beautifully. For others who may not have purchased pork tenderloin before (as I had not), fyi: a 2 pound pkg contains two 1 lb pork tenderloins. I was worried about adjusting the directions for grilling a two pound tenderloin and was pleasantly surprised to open the package and find two inside. Served with a melon/blueberry salad and sliced grilled potatoes. Yum!!!! Will use for company.

This is totally awesome; I will make it time after time.....delicious.

Excellent! Impressed my most difficult house guests, my parents! That says a lot.

An impressively delicious recipe my bf and I really enjoyed! I loved the flavors in the spice rub--very flavorful and just the right amount of spice. I also loved the glaze, as I had everything on hand. My modifications included using pork chops, cooking on the stove, and omitting cilantro (my bf is among those who think it tastes like soap). --Sometimes I slack off with sides, but decided to make black beans alla olla, which has been in my recipe box for quite some times. Paired quite nicely with this and basmati rice.

Absolutely delicious! Loved this especially with rice. It has a nice asian flavor

Excellent! We loved it! I used a pork loin, as that's what was in the freezer. Very moist and delish! The sauce was a fantastic addition. We served it with Killer Cole Slaw, roasted Yukon Gold Potatoes, and fresh Green Beans with Red Peppers, bacon and slivered almonds.

It was awesome! My husband couldn't stop eating it! :)

This was very good. I loved the spice rub on the pork (which I adjusted for serving size). WORD OF WARNING - I oven-roasted one large, almost 4-pound tenderloin (which is what I had on hand), and the glaze plus the barbecue sauce kind of overpowered the rub. So, if you're using a larger tenderloin I would recommend adding an extra portion of the rub to the glaze to enhance the flavor and heat. This was definitely a delicious recipe and I wish I had had the right size of tenderloins because i think it would have been perfect.

this is delicious! I will definitely be making this dish again.

YUM! I baked mine in the oven and it took more than one hour like previous comments state. I baked it at 300 for an hour and a half, then another 45 minutes at 350. Maybe my tenderloin was thicker than most, but it still took a long time. It turned out WONDERFUL though! I waited till an hour into cooking before I basted it with the glaze. Then I basted it until it was finished. Yummm...

This was very delicious. Took it to work and was a hit! Will make it again for my family.

Rave reviews even from my kids! Sweet, spicy (but not too hot) and savory. I took the recommendation of others and seered the meat in my cast iron skillet, covered it in foil and baked at 300 until the internal temp was 160. (appx 1hr) I served it with the onion rice recipe from this site and added cilantro to the rice recipe.

This is delicious and easy. Will make again!

Very Yummy! I altered the recipe a little. I watered down the glaze with a 1/2 bottle of beer. I made the glaze fairly watery so I could baste the pork through out cooking. I slow cooked it on a gas grille with temp at 280. At the end I turned up the heat and browned it. Wow, it was amazing. I also put extra ginger than the recipe called for cuz I am a ginger lover. Highly recommend this recipe, it's so tasty.

I followed this recipe to a tee, and it was so spicy. The glaze was excellent though. I will use it in other recipes.

I made this dish for 22 people using 6 pork tenderloins. At the last minute I realized I had forgotten to buy the apricot preserves, so I omitted the grated ginger and used a mango ginger chutney (Trader Joes) I had on hand. It came out fabulous and I think I would use the mango ginger chutney again next time. Fabulous recipe.

Phenomenal. I used this recipe for a backstrap of a wild boar. Served with brown basmati rice and lightly steamed broccoli, it was a hit. A fantastic union of spicyiness and sweetness.

My husband absolutely loved this! I made a couple of changes, I left out the sugar for the rub as others had suggested. And I used sugar free red raspberry preserves since I had it in the cupboard. I used an electronic thermometer and pulled it out when it reached 160. I also added cayenne as I really like a kick! It was so tender, hubby used leftovers for a sandwich the next day with swiss cheese. Awesome and I am not a glaze person!

This was delicious! I didn't have apricot jam so I used some homemade lemon marmalade (1/2 cup or so) and it was still great! I also grilled my meat low and slow, definitely one of the best pieces of meat I've ever grilled.

Amazingly good! My husband isn't a fan of pork but he loved this recipe. I will be making this again.

Fantastic! I was a little worried because I've never grilled before, but it was really easy and took almost exactly 20 minutes to cook. I wish I could have marinated mine longer, but it still had great flavor. It was really mindless cooking too!

This was excellent, so very tender and just the right hint of spice and sweet. I did not use ginger, only because I had none on hand and it was superb.....will make again with the ginger.

This was fabulous! Followed recipe exactly and wouldn't change a thing. A new favorite!

I used pork tenderloin chop which as already cut in about 1.5" thickness. I browned then on a frying pan first and put them into an oven to finish baking. My husband LOVED it and couldn't even stop how good they were!

Awesome!

I never review (though I should more often) but I have to recommend this to anyone who is considering it. Made it exactly as indicated, though had to slice the tenderloin and grill the pieces to get it to cook through (it was a large tenderloin). Excellent taste, easy to prepare, HUGE hit with "kids" ages 9 - 43 (all of whom are VERY picky eaters, 43 year old included!!). They asked when we can have it again! Served with basic mashed potatoes and corn on the cob.

Very good indeed! The only thing I altered was to add one tsp. of hot sauce rather than just the half it called for. We like spicy food, so it seemed like the right thing to do. Although the glaze was good, we really didn't find it to be very spicy at all. (Even with doubling up on the hot sauce). I think the apricot preserves were just so sweet that it sort of overpowered the spicyness. Still excellent and extremely flavorful, but if you were hesitant about the level of heat in this dish, don't be. Also, we had lots of glaze left over, (probably about half of it), so I think I'll try it on something else next. I bet it'll be wonderful on some grilled shrimp skewers! Okay, now I have tomorrow's dinner planned! Thanks for posting this one... we loved it!

This was absoutely mouth watering delicious! The combination of spicy ( the chili powder ) and sweet ( the apricot glaze) blends so nicely on the palate. If you are cooking for a crowd that does not like spicy food, I would tone back the chili powder. I, however, think it's perfect the way it is! Did not have a grill ( live in a condo ), so I seared it in a very hot pan for 2 mins, then cooked in the oven at 320 for 40 mins, then added glaze and cooked another 10. Went really nicely with a almond rice pilaf and brussel sprouts. This apricot glazed pork is an entertainment worthy main course. Melts in the mouth! FYI: I kept the pork loin in the fridge for about 5 hours, soaking in that amazing dry rub.

The dipping sauce made this dish for us. Pork without the sauce is bland.

One of my favorite recipes so far! We ate it cold for breakfast the next day! Simple and tasty! The dipping sauce/glaze was amazing!

i dont even like pork and this was good!

I agree with everyone else's rating! A WINNER! So easy. I had the sauce made in advance, cooked it on the barbecue. Timing was perfect. If you are a beginner, it is so simple and very impressive dinner! I served it with cole slaw, asparagus, and mashed potatoes. Company was impressed!

Sooooooooooo good! Use pinapple/apricot perserves instead of just apricot.

really good, omitted cilantro

The pork was fabulous! The glaze was nice but a little to BBQ flavor for my palette. Overall a great recipe, make "pork night" was more interesting

Awesome! Don't change a thing. We decided it was better than the Pork Tenderloin specialty at a local upscale restaurant...a definite keeper!

This was very good. Followed other suggestions and baked at 300 for 70 minutes then basted on each side for 10 minutes longer each. Served with rice and was excellent. I will do this in the crockpot next time (cook for 6 hours on low in 1/2 inch of water with quartered onions then drain and add glaze for 45 minutes longer). Thanks for sharing!

This was pretty good, my BF especially liked it. I let mine sit with the rub overnight in the frig. Followed others suggestions for preparing in the oven: 475 for 15 mins uncovered, then 375 covered for about 30-40 mins until the internal temp reached 140. Then applied the glaze a few times and kicked the oven temp up to caramelize it. This method worked really well. Rested 10 mins before slicing. I did reduce the chili powder a little since BF doesn't like it too spicy, and it was fine. I love recipes with fresh lime, yum!

No doubt about it this is definitely a 5 star recipe. Everything about it the way it was written is absolutely perfect including cook time which was right on. The most flavorful and tender pork loin I have ever had in my life! Must try recipe as written cooked on the grill.

Great Flavour!!!

OUTSTANDING! We just finished this meal, and I can't wait to eat the leftovers tomorrow!!! I didn't have pork tenderloins, so I used four thick, boneless pork chops instead. I marinated the pork chops in the spice rub for around 20 hours, and my only change here was to use 2 cloves of garlic instead of the powder. I only made half the glaze, since I only prepared half the meat. I didn't have any hot sauce, so I used 1 tsp. of cayenne pepper. Be sure to grill these, as it adds tons of flavor and they come off the grill looking as if you ordered them from a restaurant. This is company worthy!

I used boneless center cut pork chops and seasoned them as directed minus the sugar. I seared them in my cast iron skilliet, and made the apricot glaze to dip the meat in. OMG! THIS DISH WAS OUT OF THIS WORLD! Next time I will use a pork tenderloin for the "real" experience.

Made this for company and it was a huge it. Made it just as is, and it was easy and full of flavor. I served with a potato salad and red cabbage salad. Everyone loved it! Thanks!

This is the best pork loin I've ever had. It tasted like it came from a restaraunt. I served the sauce on the side. I served baked sweet potatoes and side salads with this and it went well.

This is a great recipe. The only change made was to use orange marmalade. I made this a while ago and forgot to rate it, but was looking for something to make for dinner and had to find this again. The rub and glaze are just perfect. Only marniated for a few hours and baked it in the oven. I put half the glaze on the pork while it is cooking and save half for dipping.

This is a very good and easy pork recipe with a sweet sauce. I made the sauce the prior day and doubled the spice rub to have on hand for the next meal. Only comment that I would make is that I think the servings should be six (instead of eight), but maybe we're just gluttons!