I made this again tonight and realized it was becoming one of those "go to" dishes that I default to when I have a cheap pork tenderloin in the fridge and no inspiration. The glaze sounds quite odd, but it really is very good. I was out of Tabasco tonight and it wasn't quite the same with a mix of Franks and Sriracha, so YMMV if you switch out the hot sauce for another favorite.
http://www.annies-eats.com/2010/03/17/i ... enderloin/I am not sure what island it is supposed to represent but we both really like it.
--Lisa