TENNESSEE PORK TENDERLOIN RECIPE
Provided by á-44293
Number Of Ingredients 14
Steps:
- Set up a charcoal grill for indirect grilling. Butterfly both tenderloins, open flat, and sprinkle evenly with whiskey. Let sit for 5 minutes. Sprinkle 1 1/2 tsp of the rub on each tenderloin, then divide the mustard and brown sugar evenly between the two tenderloins. Fold back over, wrap 5 pieces of bacon around each tenderloin, and secure bacon slices with toothpicks (soaked in water for 30 minutes). Meanwhile, make the glaze. Combine all the ingredients in a small saucepan over low heat. cook until all combined and syrupy. Once the grill is hot, put the tenderloin on the hot grate over the drip pan and cook for 1- 1 1/2 hours with the vents open and the lid down. Baste the meat with the glaze after the first 30 minutes, then every 15 minutes after that. Turn meat to get even caramelization on all sides. When finished, let rest for 5 minutes before slicing, then remove the toothpicks and slice thinly. serve warm with my Nashville-style BBQ Sauce on the side.
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
BROWN SUGAR AND MUSTARD PORK TENDERLOIN
This savory tenderloin with a touch of sweetness will get you excited for leftovers--from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.
- Place a large sheet of Reynolds Wrap® Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over the onions and brush with 1/2 of the mustard mixture.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40-45 minutes or until the internal temperature reads 130 degrees F.
- Remove from oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10-15 minutes before slicing and serving.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 19.4 g, Cholesterol 168.3 mg, Fat 14.6 g, Fiber 0.7 g, Protein 53.9 g, SaturatedFat 5.3 g, Sodium 408.1 mg, Sugar 13.3 g
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