Brown Sugar And Garlic Grilled Pork Tenderloin Recipes

BROWN SUGAR AND GARLIC GRILLED PORK TENDERLOIN

Steps:

• In a small bowl, mix together the brown sugar, soy sauce, vinegar, garlic, and mustard.
• Place the pork tenderloin in a large sealable bag, and pour the prepared sauce over the top. Remove as much air from the bag, and zip shut.
• Refrigerate for at least 1 hour and up to 6 hours.
• Thirty minutes before you plan to cook the meat, remove the baggie from the fridge, and let the meat rest at room temperature.
• Preheat your grill over high heat. Clean and oil the grates.
• Reduce the heat to medium to medium-high, and place your pork tenderloin in the center. The loin has three sides -- grill each side 5 minutes at a time, continuing to turn to a new side after each 5 minutes.
• Cook until the pork until it reaches 140 degrees F. on an instant read thermometer, about 25 minutes on the grill.
• Let the pork rest for 5 minutes before slicing, and serve right away.

GARLIC BROWN SUGAR PORK TENDERLOIN

Steps:

• Preheat oven to 400F (200C). Spray a baking dish with cooking spray.
• In a small bowl, stir together mustard, brown sugar, olive oil, garlic, and thyme.
• Place sliced onion in a single layer in bottom of prepared dish.
• Season pork with salt and pepper on all sides, and then place on top of onion in the dish.
• Brush half of the mustard mixture over the pork.
• Cover with foil and bake for 25 minutes.
• Remove cover, brush with remaining mustard sauce, and put under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140-150 degrees F.
• Remove from oven and allow pork to rest for about 10 minutes before slicing and serving.

GRILLED PORK TENDERLOIN

Steps:

• Trim the pork tenderloin of any excess fat and silver skin.
• Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
• Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
• Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
• Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

OVEN-ROASTED PORK TENDERLOIN WITH BROWN SUGAR GARLIC GLAZE

Steps:

• In a small bowl stir together the salt, black pepper, cumin, chili powder and cinnamon.
• Using clean hands rub the spice mixture over the pork to coat well.
• Heat a large heavy oven-proof skillet with oil over medium-high heat until very hot.
• Add in tenderloins (if you have a large enough skillet to brown both at the same time).
• Brown the pork on all sides then leave in the skillet.
• Set oven to 350 degrees F.
• To make the glaze: Stir together brown sugar, garlic and Tabasco; pat onto the top of each tenderloin.
• Roast in the middle of the oven for about 20-22 minutes, or until a thermometer registers 140°F.
• Let sit in the skillet for 10 minutes at room temperature (the temperature of the pork will rise to about 155F while standing for the 10 minutes).
• Remove to a board and slice.
• Delicious!