by CFV,
8/26/2012We love this recipe, we brine the loins as instructed, but we take a couple of short cuts and we "dust" the loins prior to covering with the IKEA jelly that we put on the loins prior to going on the gas grill, we dust the loins with,
1tablespoon coarse salt
1 tablespoonfreshly ground black pepper
2 tablespoons dark brown sugar
1 tablespoon of paprika
1 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 teaspoon powdered mustard
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika
But any blend of dusting you choose will make this a winner.
Last item, we top the loins (after sitting for 5 minutes and being carved) with a fresh fruit salsa.
by mdg419,
6/2/2011Excellent and so very easy! I was unsure about leaving the grill on HIGH, but I did until it was time to shut it off. The tenderloins were about a pound each and the "7-6-5" was perfect. Served it with grilled pineapple, spinach fettacinni and salad. YUM!
by cookiegirl52,
9/22/2010Love this recipe. This method of grilling tenderloin is the absolute best. I have never tasted such great tenderloin. My intent was to make the pineapple/chile glaze, but the grocery I went to didn't carry the concentrate, so I used a Jamaican marinade. Very good, but the reviews of the pineapple/chile glaze were so good, that next time I'll make more of an effort to find the pineapple concentrate.
by Kathy L,
5/24/2010One of the best! My children now refer to the Orange-Rosemary glazed tenderloin with the basamic sauce as "pork with the good sauce". Just when I was beginning to believe they would be vegetarians! The directions are easy to follow and the pork is perfect every time.
by rfelker,
4/28/2010I have made this recipe dozens of times and it is truly delicious and foolproof. For larger tenderloins I use "8-7-6". My favorite combination is the sweet chili pineapple glaze and I serve it with a mango salsa (mango,red onion,cilantro,tomatoes,corn,cucumber and lime juice) and the Fine Cooking green rice (cilantro and spinach rice). It makes a delicious,beautiful and colorful plate. I learned the recipe from Pamela at a cooking demonstration several years ago. She is a genious!
by BetseyB,
4/24/2010Foolproof and delicious - made supermarket pork taste like pork from our organic farm share. The glaze got a little burnt, but it was delicious.
by SR_in_Winnipeg,
4/23/2010I have made this recipe over and over. It is fantastic! This method always cooks the tenderloin perfectly. I like to double the recipe and freeze a couple of the tenderloins, then put them in the cooler to take to the lake. They keep the cooler cold and we slice them up for appetizers when we get there. I can't decide which rub I like best!
by tinybites,
2/21/2010An amazingly easy recipe for delicious, flavourful and moist pork tenderloin. The brining does make a big difference. I have made this twice, both times with the curry-apple glaze which adds a nice hit of flavour without being overpowering. Do watch that you don't have the burners on too high as the second time I made this the pork get a bit too well done. Guests raved about this, a definite keeper recipe!
by Kitsy,
9/7/2009This was an excellent and easy recipe. The brining made all the difference in the taste and moisture of the meat. The orange glaze and marmalade sauce were perfect companions.
by DMae,
5/21/2009Takes the guess work out of the meal! Perfect every single time! I have been using this method for the last 5 yrs. always a crowd pleaser! Love the chili-pineapple combo!I've not experienced flare ups with the glaze - I apply it thinly - so no drips
by pcouper,
4/27/2009I cooked the pork following the 7-6-5 instructions exactly. I brined the pork according to instructions, used the sweet chili pineapple glaze and the fruit salsa, again with pineapple. The meat was perfectly cooked & flavorful. I cannot wait to sample the other glaze and sauce combinations.
by jtw1,
8/23/2008Please note, many grilling experts caution that using such high sugar glazes over very hot open fire my lead to the sugar burning and undesirable external appearance and flavor (ie: an external layer looking and tasting like charcoal). Therefore, use caution and close observation when cooking over very hot fires.
by CelticKate,
7/15/2008Perfect pork every time! I use the dijon mustard/black pepper rub and then the balsamic sauce. I finally found a good use for all those orange marmalades folks brought back from Florida. It's also great with a good jalapeno jelly.
by shazam,
7/14/2008The grilling method is fool proof!!! Follow the 5-6-7 minute
intructions and your tenderloin will be PERFECT!!!! Trust me! (And everyone else that has tried it!!)
by RCaven,
2/13/2008I have used this method dozens of times and recommended it to friends and family. The glazes are favorful and the balsamic glaze is simple but delicious. This is my go-to recipe for entertaining large groups (15-20) with rolls and a few sides I simply double or triple the pork and can enjoy the party.
by MandM,
1/10/2008
by wheatprincess,
1/9/2008I have made this quite often and it is great with all the glazes and also with a dry rub. It is juicy and delicious but is a little too pink for some people, so if those people are coming to dinner I cook it a tiny bit longer, and it is still terrific.
by movingtodenver,
11/11/2007I make this frequently in the summer and it is always a crowd pleaser. I follow the cooking method exactly, but have played around with the glazes depending upon what I have on hand. The pineapple one is my favorite.
by Charron,
10/19/2007I make this often and have frequently been asked to share the recipe. I do cook the meat a little longer (8-7-6) and check its internal temperature when it is cool/cold outside. All 3 of the recommended glazes are a great addition.
