Mustard-Glazed Pork Tenderloin
This recipe produces succulent and juicy grilled pork tenderloin that is bursting with flavor. Marinated in a delightful blend of tamari, brown sugar, sherry, garlic, and cinnamon, the pork is then grilled to perfection and brushed with a luscious red currant jelly and mustard glaze. The result is a mouthwatering dish that will surely impress your guests at any gathering.
— Constant Cookbook
Ingredients
- 1/2 cup tamari or reduced-sodium soy sauce
- 1/4 cup firmly packed light brown sugar
- 2 Tbs. dry sherry
- 1/2 tsp. granulated garlic
- 1/2 tsp. ground cinnamon
- 2 pork tenderloins, each 1 1/2 to 2 lb., silver skin removed
- 1 jar (10 oz.) red currant jelly
- 2 Tbs. Dijon, English or other spicy mustard
Instructions
- To make the marinade, in a small bowl, stir together the tamari, sugar, sherry, garlic and cinnamon.
- Place the pork tenderloins in a large sealable plastic bag and pour in the marinade. Seal the bag closed, squish the marinade around the pork and refrigerate for at least 4 hours, preferably overnight.
- At least 30 minutes before you plan to begin grilling, remove the tenderloins from the refrigerator and remove them from the marinade. Discard the marinade and pat the tenderloins dry with paper towels.
- In a saucepan over low heat, combine the jelly and mustard and heat until the jelly melts. Do not stir until just before the jelly has melted. Set the glaze aside at room temperature.
- Prepare a medium fire in a grill. Brush and oil the grill grate.
- Place the tenderloins on the grill directly over the heat and cook until nicely grill-marked, 3 to 4 minutes. Roll them about one-quarter turn, brush the cooked side with some of the glaze and cook for 3 to 4 minutes more. Roll and brush again, then continue in this manner for a total of about 15 minutes for medium. If the glaze begins to burn, move the tenderloins to the edge of the charcoal grill or lower the heat of the gas grill. The pork is ready when it feels fairly firm to the touch, or an instant-read thermometer inserted into the thickest part of the meat registers 145ºF. The internal temperature of the tenderloins will rise a few degrees as they rest.
- Transfer the tenderloins to a cutting board, brush one more time with the glaze and let rest for about 5 minutes. Slice on the diagonal against the grain and arrange the slices on a platter. Brush with any remaining glaze and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011).
Comments
No comments found.