We have made a variety of the sauces and glazes. It turns out great every time. It's one of those evening meals that makes you say mmmm each bite. Serve with roasted or sauteed brussel sprouts, mashed potatoes or wild rice..... too good.
The most tender pork tenderloin I have ever made on the grill. I will be making this again trying the different recommended glazes/sauces.
Nice and easy. Great directions and delicious result. Try the apple/curry glaze. Our guests loved it!
This grilling method "7-6-5" is absolutely awesome. I do not brine my pork or anything we grill and it still comes out perfect. We use this method for everything. Smaller tenderloins get the "6-6-5" method and boneless-skinless chicken breasts get the "5-5-5 method. Steaks "3-3-5" for medium rare, the way we like them. Everyone I know constantly pokes and prods and flips whatever they cook on the grill, this method is far superior.
This has been my go-to entertaining recipe since I first read it, comes out perfect every time. I always go back to the orange-rosemary glaze and mango fruit salsa. Serve with blue cheese grits and it's always a hit. Something about that sweet-salty combo everyone loves.
We 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.
Excellent 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!
Love 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.
One 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.
I 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!
Foolproof and delicious - made supermarket pork taste like pork from our organic farm share. The glaze got a little burnt, but it was delicious.
I 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!
An 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!
This 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.
Takes 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
I 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.
Please 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.
Perfect 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.
The 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!!)
I 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.
I 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.
I 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.
I 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.