Mango Pork Tenderloin with Sweet Ginger Rice and Grilled Pineapple

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I didn't make the rice so I can't comment on that, but the pork tenderloin to me wasn't that great, especially considering the number of ingredients and effort required. I thought the combination of flavors would be interesting, but they end up getting muddled and impossible to distinguish. I don't see the point in putting a dry rub on the pork and then marinading it. The marinade washes off the rub so you lose that crust a dry rub usually creates, which I assume the overly sweet sauce is supposed to contrast with, because it ends up overpowering everything. I give it 3 stars because it wasn't nasty by any means and I ate it, but it was very one note and unremarkable. I will go back to Bobby Flay next time I make a pork tenderloin, he knows how it's done.

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i JUST MADE THE PORK TENDERLOIN, ROASTED IT IN THE OVEN. WELL WORTH THE EFFORT.

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This was so awesome I had to share with my friends and family. I made a few changes, though. I cooked it in a slow cooker during a weeknight - just added the dry rub and no liquid. I also used a pork loin instead of a tenderloin because I am feeding a family of 6. Then I didn't have the time to make mango jam so I used mango juice or nectar with the rest of the sauce ingredients and reduced it. Yum! The pork was so tender and juicy and the sauce was incredible. The loin was so big I had enough to feed my family, my grandmother and cousin and even gave some to my neighbor. This is a great new way for me to make pork and I am sharing this with all my friends and family.