Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash

I made this for a dinner party for 9. I did not make the potatoes but made the green beans. We bought 3 tenderloins none of which were 1# so the amount for serving was perfect. I scaled the recipe for 10. I ended up making more of the rub {accidently added the grated garlic to the basting liquid:-( so used garlic salt instead of the salt called for} and let it sit on the meat for several hours and brought the meat to room temperature before roasting. I only roasted for 10 minutes and it was registering close to 145º in some spots so we took it out of the oven and let it rest for 5 minutes but it should have been longer. It was pink when we took it out of the oven but when we sliced it, it had lost liquid and the color looked perfect. We cut the slices a little on the diagonal. I doubled the basting sauce so there was some for serving at the table and there could have been more. I used pepper jelly and that gave it a little kick.

Made the full dinner to recipe.  Very good, nice combo of colors & flavors.  Simple enough for a weeknight meal.

We subbed pepper jelly for the grape jelly in the glaze for some kick. 

The glaze was a bit thin but the pork was juicy and tender! Will definitely make again

Made this tonight for dinner - I was a little nervous because my husband doesn't like thyme. I used strawberry jam and followed the rest of the recipe exactly. Cooking time was spot-on (I usually find that I need to cook pork longer than recipes call for, but not this time). Flavor was fantastic! My husband and I loved it, and he even commented that he'd like to have it again in the future. (I never told him there was thyme in it!)

I tried this dish last night when I saw my new issue of Cooking Light laying on the counter. I used apricot mango jam as that is what I had on hand. I wasn't satisfied with the glaze taste, so I added a bit more jam as it was too vinegary for my taste, also added some cumin, chili powder, minced garlic, dried thyme, salt and pepper. For the pork, I just seasoned with salt, smoked paprika, garlic, salt and pepper. The time indicated cooked the tenderloin perfectly.  The glaze was so good, I would triple it next time to have some to serve alongside. My husband couldn't stop saying how great it was.