Island pork tenderloin from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • psarrett on January 15, 2024

    This recipe makes for a stunning presentation when served with the salad, with the avocados, oranges, and pork slices laid out in rows atop the bed of greens. The salad is a bit of a production, but the pork itself is incredibly easy. In fact we made just the pork this Thanksgiving, by popular demand, instead of turkey. If doing that, recommend serving with rice or other starch to absorb the phenomenal glaze and juices.

  • anya_sf on September 21, 2023

    Delicious sweet/spicy flavors. This is especially good with the suggested salad with curry vinaigrette (per the originally published recipe); the headnote doesn't mention golden raisins, but they really complement the curry if using that dressing.

  • mharriman on July 13, 2019

    My husband remarked,” This is at the top of the list of all the pork dishes you’ve made.” I agree. It was a bit like eating dessert on top of the pork, but with the glaze, the pork was heavenly. I followed the timing instructions and used a thermometer to ensure the pork wasn’t over cooked. I also reduced the amount of brown sugar/ garlic/ hot sauce topping. I used Sriracha sauce instead of Tabasco, and half the amount called for. Served with a Caribbean rice and beans side, red cabbage Cole slaw, and corn bread.

  • pistachiopeas on March 28, 2017

    Good but a bit too sweet.

  • eliza on January 06, 2016

    Liked the basic recipe for the spice rub, and the searing followed by oven baking. Meat was perfectly done. The glaze was way too sweet for me, I will omit it in future. Edited to add; I've now made it multiple times with different spice blends and it's always perfectly cooked. Great recipe and so easy!

  • L.Nightshade on January 18, 2012

    Delicious! The taste is sweet and spicy, a lovely combination. Plus, I really liked this method of cooking the tenderloin. We usually grill it, weather permitting. But during rainy, blustery times like this, the quick sear and the oven finish is the way to go. I'd definitely use this method again with different spice treatments. But I'll also keep this exact recipe in my do-again list. I sliced up the leftover tenderloin and used it in pressed sandwiches. Added a couple paper-thin slices of ham, muenster cheese, and a mixture of cilantro, parsley, garlic, and pickled jalapenos. I cooked them on a grill pan under a brick. The sweetness of the pork marinade coupled quite nicely with the spicy herb relish.

  • lizard on February 02, 2011

    Simple and delicious. Best w/ whole tenderloin.

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