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Honey Spice-Rubbed Pork Tenderloin

Honey Spice-Rubbed Pork Tenderloin recipe
photo by:kraft
Mouthwatering pork infused with a tempting spice rub and brushed with tangy dressing and thick honey. Tastes like an island vacation in your own backyard.
time
prep:
15 min
total:
45 min
servings
total:
4 servings
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posted:
12/21/2013
We all thought this was delicious and I would definitely make this again.
posted:
2/22/2013
One of the best things I ever ate!
posted:
1/23/2013
This turned out really nice and tender! I caught a sell on the pork tenderloins and ended up with a 4.5 lb one so I had to quadruple the ingredients to accomodate for the larger tenderloin. I ended up baking it at 450 for a total of about 1 hr and 15 minutes (basting with sauce after 15 minutes & again after an hr). I would recommend using a throw away aluminum pan or at the very least lining your pan because the baste is difficult to remove if baking in a ceramic casserole dish. Also be sure and cover tightly with aluminum foil during entire cooking time. Oh yeah...I did apply the rub 24 hrs prior to the cooking and refrigerated overnight...not sure if that made any difference. This was my first pork tenderloin and my fiance gave it a thumbs up...which means a lot to me since he is a really good chef when it comes to making meat dishes:) We both really loved it!
posted:
6/13/2012
Okay what did I do wrong? I made it exactly as the recipe said and it was so bland I couldn't eat it. It even looked like the pic. Maybe marinate overnight?
posted:
6/12/2012
I make this once a month. My boyfriend, brother and father all love this, so every time pork tenderloin goes on sale, I pick one up and make this recipe. It is so delicious and more importantly, so easy! I highly recommend putting foil in your cooking dish as the honey/spice glaze tends to be difficult to remove. Foil solves this easily. This is also a great recipe to prepare ahead of time. The honey spice rub tastes even better if you can believe it!
posted:
1/26/2012
Didn't care for this much. Just didn't have enough flavor and definitely didn't like the addition of thyme. Maybe if I increased some of the other spices and omitted the thyme it would be better, but not sure if I'll bother with this one again.
posted:
1/14/2012
made this for thanksgiving. nobody ate the turkey. used pork loin not tenderloins. baked longer, still very moist.
posted:
7/23/2011
turned out tasty
posted:
5/2/2011
This was the most moist pork I have ever had
posted:
4/26/2011
THIS WAS ABSOLUTELY FANTASTIC!! I have made this multiple times and it comes out great everytime. The spice mixture and honey is a great combination, especially with the pork. I have made it for parties and it is always a hit! The sad part is, I never have any leftovers for me to take home after the party. haha. Somewhat easy to increase the amount of spice mixture based on the size of the tenderloin. It seems like I have to recalculate that everytime I make it. But it is most definitely worth the math
K:47565v1:92087

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