Rubbed, Glazed & Grilled Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Tender pork is rubbed with a southwest inspired rub then brushed with a tangy sweet sauce and grilled to pork perfection. It's our new, impressive pork favorite from a church cookbook. Ingredients:
2 pork tenderloin, trimmed of excess fat |
2 tablespoons fresh parsley, minced |
2 tablespoons fresh oregano or 2 teaspoons dried oregano |
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, crumbled |
1 1/2 teaspoons fresh thyme, minced or 1/2 teaspoon dried thyme, crumbled |
1 tablespoon garlic, minced |
1 tablespoon instant beef bouillon, base (optional) |
1 1/2 teaspoons salt |
1 1/2 teaspoons fresh ground black pepper |
1/4-1/2 teaspoon cayenne pepper |
2 tablespoons dijon mustard |
2 tablespoons brown sugar |
5 tablespoons honey |
Directions:
1. Combine rub ingredients in small bowl. Set aside.
2. Rinse tenderloins under cold water and pat dry with paper towels. Rub with spice mixture and let stand at room temperature for 30 minutes.
3. Meanwhile combine glaze ingredients in small saucepan and simmer over low heat until sugar dissolves, about 5 minutes. Brush glaze over tenderloins.
4. Grill on oiled grill turning every 10-15 minutes. Brush with glaze each time meat is turned. Continue cooking until internal temperature reaches 140-145°F
5. Transfer to cutting surface. Cover loosely with foil. Let stand 5 minutes. Cut crosswise into slices and serve with reheated glaze.
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