Thanks, Marilyn. I just read about this on 'what's for dinner' and I'll be anxious to try it! If I hadn't just finished tieing up Sue's stuffed pork tenderloins with spinach and cheese (for tomorrow night) I would have tried this one, I have everything except a few of the salad ingredients but it would have been fine anyway I'm sure.....next time.

We'll definitely try this for sure. How do you toast curry powder??

Jenn, I didn't, I just used regular curry powder I got from Trader Joe's.

Jenn, I am going to make this sometime. I plan on toasting it in my small Le Cruset skillet just ever-so-briefly over medium heat stirring until I smell the aroma. No oil, just a dry skillet.

I'll probably cut back on the sugar otherwise it will be too sweet for us.

I made this recipe a few months ago and I have to agree with Marilyn. It is an excellent recipe!

Mique, I was put off a littly by the amount of sugar but it really helped to balance the heat from the large amount of Tobasco. I found that it made way too much glaze anyway.

Oh, forgot to say that I think as far as toasting the curry powder, I think there is so many other flavors going on that you wouldn't notice if the curry was toasted or not.

Marilyn

I forgot to say that I cut way back on the sugar too. I don't remember how much I used. I do know it was 1/2 cup or less.

I made this and man oh man what flavors. I knew it would be good, but didn't know quite what to expect when I took the first bite. It was being happy slapped in the face or something. I overate too...I couldn't stop. Dh is due home any time and I know he's going to love this. So glad and thank you for sharing, Marilyn!

Here are my notes and critique:

The spice rub is amazing. Do not tinker with any of the amounts except for the salt if you want. I will use a little less salt next time. Use all of the cinnamon. This is the third time I've used a good amount of cinnamon in my dishes and I'm beginning to really love it. You can't detect "cinnamon" per se. It's more like something mysterious that you can't put your finger on.

I used 1/2 cup of brown sugar and that was perfect sweetness for me. The Louisiana hot sauce was a wee bit much not in terms of heat--it was fine--but just tasted like Louisiana hot sauce. It does have more flavor than Tabasco so maybe I'll try it next time.

Served my salad on the side. I did toast the curry powder but it was bitter tasting, so I don't think I'll do that again. I made a close version of the vingaigrette and it was okay. I'll make the actual one and see if I like it or not.

My side dish was mashed sweet potatoes w/butter, brown sugar, fresh orange juice and S&P. Yummy!

The glaze and juices are yummy to drizzle over the slices.

The pork cooking method is excellent. I like pulling it out and resting in the skillet. It was one of my more perfectly roasted tenderloins! I did it on convection at 350 for 15 minutes.

MQ - love your notes! I especially love "It was being happy slapped in the face or something". May be the ultimate compliment !

Mique, Did you make a full recipe with 1 tenderloins? I'm wondering because you said you used 1/2 cup brown sugar.

I was a little sceptical about all that cinnamon but went ahead and like you, I agree it was awesome with all of it. (I liked the Tabasco alot in this.)

The vingaigrette, with a little honey added to it came out like a nice honey-mustard which is great with spinach salad and totally different than my usual spinach salad dressing.
For us, since we eat pretty light most of the time, the meat with the salad was plenty so I served no other sides.

I'm happy you enjoyed it too! Sounds like as much as we did:)

Marilyn

Yep. One tenderloin. It would have been too sweet otherwise. No, I still wouldn't have cared for the dressing with honey. I just read some of the reviews and I see I'm not alone. Folks seem to be able to take or leave the salad. We eat so many salads and fruits and vegetables as it is! I would definitely make this pork the centerpiece next time and do the traditional Caribbean-type sides. I'm thinking a black bean/red onion/mango dish with rice, and a papaya salsa.

How spicey is the meat if served with just the rub and glaze? Clive is such a wimp when it comes to spicey.

Most of the heat comes from the rub and the glaze, Sharon. I would do one for you and one for Clive. Cut the tenderloin crosswise in half and use two skillets. That's what I did last night anyway. For Clive, reduce the Tabasco and use less spice rub.

Excuse me! I guess I used two tenderloins. I call one package one tenderloin even tho there are two pieces. I never thought about one vs two before. It weighed 2 1/4 pounds that much I know!

Mique, so you didn't cut the sugar in half. You made it according to the recipe like I did cutting the recipe in half with one tenderloin. When I put the glaze on I found it to be too much so I didn't use it all. Next time I will make 1/2 recipe with 1/4th the glaze using 1/4 cup brown sugar or maybe just 3 tablespoons.

I would also love this just as much without the salad as I'm sure I will serve it that way in the future. Paul won't eat beans so it will have to be with something else.

Just a great recipe no matter how you serve it!

Marilyn

Oops we crossed!

I see, you made a whole recipe and used half the sugar. You had a lot of left over meat if it was just you and Mike didn't you? I'm just in the habit of cooking one for Paul and I.

Sharon, the rub didn't have heat to it, in my opinion. I guess it depends on your chili powder. The heat came from the glaze so I think you cut the Tabasco in half and it would still be good.

Marilyn

Yes, no matter how you cut it, one can safely reduce the suger. Yes, I always buy a package with two pieces and make both. I guess I've been making two tenderloins! Mike loves it and leftovers, for Tuesday nights especially.

'Kay, more ideas for sides: sweet potatoes, greens and cornbread with bell peppers. That sounds good to me!

I think Weed posted this recipe last year as the most requested recipe or something. I have been meaning to try it. Think I will try to do it this weekend. I have been waiting until I had company since it makes so much.
Sherry

I'm a newbie to cooking, but I'm thinking of trying this recipe tomorrow. I'll be using my new lodge preseasoned skillet. This will be the first time I've used somethingon the stovetop and then transferred it to the oven. I've never made pork, I've never browned meat (except ground meat). So many firsts here. Never used cast iron.

Also my avocados are not ripe yet. Any suggestions for alternatives in case I can't find ripe ones tomorrow?

Any general cooking recommendations in so far as most of these techniques will be things I've never done before. '

I will report back tomorrow to say how it went.

Thanks.
Lynnalexandra.

I made this tonight - with the salad - and it was wonderful. I also cut back on the sugar (just under 1/2 cup) and only 2/3 teaspoon of tabasco. I had run out of cumin, so I substituted a little curry powder in the rub, as well. It worked well, although I can imagine the cumin would give it even more depth.

And I added a little honey to the dressing - just to cut the tartness, but so little it didn't taste sweet.

I didn't have time for any additional sides, but I think a starch would be a good complement - like mq's mashed sweet potatoes, or mini-biscuits (I think green beans or cornbread would be good, too - but it would be too much fiber for me - that's one high fiber salad).

Lynn, I'm happy you enjoyed it! I'm sorry I didn't see your post this week-end before you made it but it looks like you did great. Paul and I didn't think the avocado added anything and I will leave it out the next time. I guess I too only used 1/2 the sugar because I only used about 1/2 of the glaze.

Marilyn

I made this on Thursday for our Dutch friends. Everyone loved it. I cooked a bonless pork roast, not a tenderloin, I used Sambal Olek, (it is a chile paste) instead of the tobasco, these friends always bring me back some new cooking item, I think Trader Joes now sells it. And I did not put raisins in the salad. It really was a tasty dish.