Heh. Just curious since I pretty much zone out of all commercials (except for Max the Pig and the Chaos guy ... notice they are BOTH insurance commercials!) ...
I have a pork loin that I picked up the other day at Penn Dutch for $1.99 a pound. That's a good deal. It's 4 plus pounds. My original plans were to slice (and dice) into chops then I said, OH ... I'll make the Island Pork ... but then I tripped over Skinny Taste, and look what she had up ... Ugg. Change of plans but oh so much easier!
Of course, I was NOT using a tenderloin so a few modifications were called for :-)
1 pork loin, trimmed of excess fat
3 tbs garlic salt
1 1/2 tbs of curry powder
1/2 cup sweet red chili sauce (or whatever is left in your bottle, if you are like ME)
a good dash or two of Sriracha sauce (you know, the bottle with the Rooster on it)
2 tbs of honey
Line a baking sheet with foil. Take one of your cooling racks and place it inside to create a baking rack (genius, isn't it??)
Mix the garlic powder and curry powder in a small bowl.
Take your hunk of meat and toss it on the rack. And rub the spices all over the pork, top and bottom.
Make sure the fatty side is up.
Preheat the oven to 375 and you will roast it for 40 to 60 minutes, til it's done where you want it (Hubby and I disagree on the pork doneness. I do not want it DRY but he doesn't want the slightest bit of pink ... so he eat the ends and I eat the middle!)
While roasting, go ahead and mix up the chili sauce, Sriracha and honey. During the last 10 minutes or so of cooking, brush the pork with the sauce, being liberal with it.
Once pork is cooked to where you like it (145 to 160 degrees), pull out and let it rest for about 10 minutes.
Slice and serve ... and yes, I did make the mango stuff ... but used canned mango as it's what I have. I drained off the light syrup and it worked perfectly!
Yes, I am a proud member of the clean plate club if its healthy!
I also made a side or rice with black beans for Hubby as he will turn up his nose at the mango stuff!