Mouthwatering Mustard and Brown Sugar Pork Tenderloin

 

This is just barely a recipe ~

only 5 ingredients, and two of them are salt and pepper.

 

Mustard, brown sugar and pork, mmm, mmmm, fit for a king!

And that’s a good thing because this is some delicious pork tenderloin ~ juicy and a bit sweet and savory. 

 

Hungarian Pork Tenderloin with Roasted Potatoes and Cabbage

 A chilly winter-time day calls for comfort food: 
potatoes and cabbage roasted alongside
pork tenderloin for a tasty meal. 

I’m a big fan of pork tenderloin, it’s an excellent cut of meat for cooking, simply because it’s versatile, fairly inexpensive, tasty and friendly with a wide variety of spices...

Spicy Roasted Pork Tenderloin

Here’s the scoop:  

crispy on the outside, 

juicy and tender on the inside, 

packed with savory spices!  

Pork tenderloin is great ~ it's healthfully lean and reasonably priced at our local Jewel grocery store, making it affordable for a meal any day, and it's hard to mess up. 

Boozy Applejack Brandy-Glazed Pork Tenderloin

 Given half a chance, 

I’d plunk a straw in this glaze and 

suck it up ~ 

just like a cocktail!

’Tis the season for piquant boozy apple-flavored fare…

This delicious glaze is a couple of recipes combined.  I had doubts about adding so much allspice but it complements the glaze perfectly, in fact, the allspice is what makes this recipe!

Apple cider has been around since about 55 B.C., when Romans conquered continental Europe and planted orchards in place of their native crab apples for hard cider production. 

The cider was once more popular than beer in the days of English settlers in America, because barley and other beer grains were trickier to cultivate in New England soil.  

Applejack is cider’s boozy cousin, and has been around as long as cider has.  The spiked drink was used as currency in colonial New Jersey and was made by freeze-distilling, and therefore concentrating hard apple cider.  It’s delicious!

Laird's Applejack and 1940's apple brandy bottles Photo credit:  Patti Sapone/Star-Ledger

                  

Dark, sticky molasses is not just for adding a sweet, almost smokey flavor; it packs serious nutrition, and is:   1)  a diabetes-friendly sweetener, 2) a bone booster, due to its calcium and magnesium content  3) a good source of iron for the blood, plus  4) it’s packed with potassium, and 5) it’s a hair de-frizzer!

The glaze really flavored up the mild-tasting lean meat!  It’s gourmet flavor that’s easy to prepare.

We really liked this spirited-up glazed pork!

 

Applejack Brandy-Glazed Pork Tenderloin
Printable recipe

Ingredients:

1½ pounds pork tenderloin
1 teaspoon coarse ground black pepper, divided
1 cup apple cider
1 tablespoon molasses
½ cup Applejack Brandy
2 tablespoons brown sugar
½ teaspoon ground allspice
2 tablespoons butter
1 teaspoon cornstarch

Method:

Preheat oven to 425°.

Place pork on a baking pan that is coated with cooking spray, sprinkle evenly with half of seasoned pepper.

In a saucepan, bring apple cider, molasses, brandy and brown sugar to a boil, reduce to simmer and cook a couple of minutes.

Stir in allspice, butter, cornstarch and remaining pepper; simmer until thickened, about 5 minutes.

With a brush, baste half of glaze over pork, bake for 10 minutes.

Brush remaining glaze over meat and continue baking until pork is medium, and reaches internal temperature of 160 degrees, about another 15 minutes.

Let stand 5 minutes.

Serve


Enjoy!

Grilled Pork Medallions

These little medallions were 

quick and delicious!

The recipe is  pretty straightforward:  blend Dijon mustard, oregano, garlic and seasonings with a little olive oil, rub over the pork medallions and grill.

We concurred on this ~ the pork was tasty and tender, perfect for summertime grilling, and a it will be a repeat before long.

Serve it with you favorite side dish and a little green salad, and Voila!  You’ll have a great tasty quick dinner.


Grilled Pork Medallions
Printable recipe

Ingredients:

1 (1¼ pounds) pork tenderloin, trimmed
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1½ teaspoons minced garlic
1 teaspoon seasoned pepper
½ teaspoon salt

Method:

Prepare grill.
Cut pork crosswise into ½” inch think diagonal slices.
Combine oil and remaining ingredients, rub over pork, coating well..
Grill pork 3 to 4 minutes on each side or until desired doneness.

Serve




Enjoy!

Grilled Beer-Brined Pork Chops

This is good eating for you pork chop people out there!


These chops were soaked in a hearty beer-based brine.  Brining is like a marinade, keeping the meat moist, tender and juicy.  There are few rules regarding it, but generally it starts with water and salt.  Though, too much salt, or brining the meat for too long, will result in salty tough meat, or even mushy.




This is an old recipe from Bon Appétit, with appealing ingredients.  The salty bath, with dark beer, brown sugar, molasses, sage and seasonings, is a fail-safe way to make the meat juicier and more flavorful.  

The brine is delicious ~ filled with great flavors to make the chops more succulent and flavorful.  


Grilled Beer-Brined Pork Chops
Printable recipe

Ingredients:

2 cups water
2 cups dark lager beer
¼ cup coarse salt
3 tablespoon dark brown sugar, packed
3 tablespoon light molasses
1 cup ice cubes
6 (1¼-inch-thick) center-cut-bone-in pork chops
7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves

Method:

Combine water, beer, salt, sugar and molasses in a large bowl.
Stir until salt and sugar dissolve.
Stir in ice.
Place pork chops in large resealable plastic bag.
Pour beer brine over pork chops, seal bag.
Refrigerate 4 hours, turning bag occasionally.
Preheat grill on medium-high heat.
Remove meat from brine and pat dry.
Mix, garlic, pepper, 2 teaspoons salt and sage in small rub; rub over both sides of pork chops.
Grill pork chops until cooked, about 10 minutes, per side and instant-read thermometer inserted until center of chops, away from bone, registers 150 degrees.
Transfer pork chops to a platter, cover with foil, and let stand 5 minutes before serving.


ENJOY!

 

Cocoa-Chile-Rubbed Grilled Pork Tenderloin

We know cocoa powder is generally used in desserts; however, occasionally, I’ve added it to savory dishes with wonderful results.  

Unsweetened cocoa adds a deep flavor to meat, particularly, when it is combined with chili powder, in a dry spice rub.  To that mix, add a little cinnamon, brown sugar and seasonings to coat pork tenderloin.  I let it stand for about an hour, but for even more flavor, coat the meat and refrigerate it overnite.


I saw this recipe on CHOW, and Bill and I were amazed with how good it turned out.  I adapted the recipe slightly, omitting cumin, as that’s one spice not bought, nor used here.  The spicy rub is easy, has a nice deep color for the pork and tastes scrumptious!  I will be repeating this soon!

Cocoa-Chile-Rubbed Grilled Pork Tenderloin
Adapted
Ingredients for the spice rub:

1 tablespoon chili powder
1 tablespoon plus 1 teaspoon Dutch-process unsweetened cocoa powder
1 tablespoon plus 1 teaspoon packed dark brown sugar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cinnamon
Place all ingredients in a small bowl and mix to combine; set aside.

For the tenderloins:

2 (1 to 1½ pounds) pork tenderloins
1-2 tablespoons oil

Method:

Trim pork of any silver skin and pat dry with paper towels.
Using your hands, rub the tenderloins all over with the oil.
Sprinkle them with all of the spice mixture, and rub until evenly coated.
Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
Heat grill to medium.  If the meat has been refrigerated, let it sit at room temperature for at least 30 minutes before grilling.
Place tenderloin on grill, cover grill and cook, turning every 5 minutes, until the pork is browned all over and an instant-read thermometer inserted into the thickest part registers 145 to 150 degrees, about 20-30 minutes.
Transfer pork tenderloins to a cutting board and let them rest for 5 to 10 minutes.
Cut crosswise into ½” thick slices and serve.
4-6 servings

ENJOY!

 

Honey-Dijon Pork Tenderloin

This is where piquant meets sweet…

Juicy pork tenderloin drizzled with a sweet and savory sauce was delectable for dinner last night.

Pork is way up there on my list of favorites and it doesn’t get much easier than this tenderloin with its few basic ingredients ~ a little honey, Dijon mustard, Worcestershire sauce, and tarragon.  It’s quick and easy to throw together for dinner tonight.

This recipe is a keeper and it will have a repeat performance here ~ cooked on the grill, whenever it warms up!

Honey-Dijon Pork Tenderloin

Ingredients:

1 pork tenderloin (about 1 pound)

2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
4 tablespoon honey
½ teaspoon dried tarragon
1 teaspoon seasoned pepper

Method:

Heat oven to 375 degrees.

Line a baking pan with foil, place meat in pan.
In a small bowl, mix remaining ingredients, brush over pork.
Bake 25-30 minutes, basting with sauce every 10 minutes.
Cook until pork has slight blush of pink in center and meat thermometer registers 160 degrees.
Let stand 5 minutes.
Cut diagonally into slices.

ENJOY!

Grilled Jerk Pork Tenderloin with Pineapple Slices

I like the taste of grilled pineapple with succulent pork ~ it seems like they go together naturally!

If you’ve never eaten jerk seasoning, you’re in for a surprise at how delicious it is.  Jerk style of cooking is native to Jamaica in which meat is either dry-rubbed or wet marinated, with a hot spice mixture.  The use of allspice and thyme, as well as an abundance of peppers characterizes the seasoning, with sugar for a sweet touch to complement the hot chillies.

For this recipe, mix the paste, spread over the pork and place in the refrigerator for at least an hour and up to 24 hours to marinate, allowing the seasonings to penetrate deep into the meat. 

The jerk pork with juicy pineapple slices is an outstanding combination…

It’s good eating, my friend!

Grilled Jerk Pork Tenderloin with Pineapple Slices

2 pounds pork tenderloin

1 fresh pineapple, peeled, cored and sliced 1” thick

Jerk Seasoning:

2 habanero chillies, deseeded and chopped

½ teaspoon ground allspice

1/8 teaspoon ground nutmeg

1 teaspoon ground thyme

3 garlic cloves, minced

2 green onions, chopped

2 teaspoons light brown sugar

1 tablespoon lime juice

2 tablespoons olive oil

Pineapple ingredients:

1 fresh pineapple, trimmed, cored and peeled

3 tablespoons honey

1 tablespoon lime juice, orange or lemon

1 teaspoon seasoned pepper

Method:

Using a mortar and pestle, or food processor, blend together the ingredients for the jerk seasoning to make a smooth paste. 

Spread mixture over pork tenderloin and place in a resealable plastic bag, making sure the pork is well coated with the marinade.

Refrigerate for at least 1 hour and up to 24 hours.

Preheat a grill to medium heat.

Remove meat from bag and discard marinade.

Grill the pork for 8 to 10 minutes per side, or until slightly charred on the outside and an instant-read thermometer registers 145 degrees.

Let rest 5 minutes before slicing.

Meanwhile, combine glaze ingredients for pineapple in a small bowl.

Cut pineapple into 1-inch slices.

Brush with glaze.

Grill about 3 minutes on each side, turning once and basting with glaze.

Serve

ENJOY!

Pork Tenderloin Paprikash over Egg Noodles

We’re still having cool weather here ~ heavy thunderstorms last evening, so this dish was flat out delicious for the circumstances:  bites of tender pork topping egg noodles that soak up the rich-tasting tangy sauce!

Pork paprikash is native to Hungary, and a close cousin of goulash.  I make it using sweet paprika; you make it with hot paprika, if you like the heat.

Chunks of pork are browned, and then simmered, in a sauce of paprika, onions and bell peppers.  Sour cream richens the savory flavors of the dish.  Unfortunately, I don’t recall the source of the recipe.

We fall for this dish every time I make it ~ it’s comfort food of the highest order!

It’s definitely a delicious vivid colorful dish!

Pork Tenderloin Paprikash

Ingredients:

8 ounces egg noodles

1 (1-pound) pork tenderloin, timed and cut into 1-inch chunks

½ teaspoons salt

½ teaspoon pepper

5 teaspoons olive oil, divided

1½ cups chopped onion

1 cup chopped green bell pepper

2 teaspoon garlic, minced

2 tablespoons flour

2 tablespoons tomato paste

1 teaspoon sweet Hungarian paprika

1½ cups unsalted chicken stock

1 tablespoon cider vinegar

3 tablespoons low-fat sour cream

Method:

Cook noodles according to package directions.  Drain, set aside and keep warm.

Sprinkle pork with salt and pepper.

Heat a large skillet over medium-high heat, and add 2 teaspoons oil.

Add pork, cook 4 minutes, browning on all sides.

Remove pork from pan.

Reduce heat to medium and add remaining 1 tablespoon oil to pan.

Add onion, bell pepper, and garlic.

Sauté 4 minutes, or until vegetables are tender.

Add flour, tomato paste and paprika, combine well.

Add stock and vinegar, scraping pan to loosen browned bits.

Add pork, reduce heat and simmer 5 minutes or until pork is tender.

Remove skillet from heat, stir in sour cream.

Adjust salt and pepper, if needed.

Serve over hot noodles.

Serves 4

ENJOY!

Pork Tenderloin with Apricot Brandy Sauce

This recipe has just the right ingredients for making delicious pork tenderloin ~ you will not be disappointed with the finished dish!

The lean meat is nearly impossible to cook without being dry, flavorless and tough because it is not marbled with fat.   The cut begs to be spiffed up, and this savory sauce did the job.  It’s a delicious combination of flavors with apricot brandy, grainy mustard and Dijon mustard, that doesn’t take long to put it together.

I’m a fan of mustard and like brandy too ~ I’m almost obsessed with the heavenly taste of this sauce! 

Pork Tenderloin with Apricot Brandy Sauce

Ingredients:

1 pound pork tenderloin, all visible fat and silver skin discarded

Olive oil cooking spray

Apricot Brandy Sauce ingredients:

¼ cup Apricot Brandy

2 tablespoons grainy mustard

2 tablespoons Dijon mustard

1 cup unsalted vegetable broth

1 teaspoon cornstarch

1 tablespoon light margarine

½ teaspoon seasoned pepper

Method:

Preheat the oven to 400 degrees.

Spray the meat with cooking spray.

Cook for about 20 minutes or until internal temperature is 145-150 degrees by a food thermometer.

For the sauce:

In a small saucepan, heat brandy, mustards and broth until mixture boils.

Lower heat and simmer for about 5 minutes until sauce reduces by a third, stirring occasionally.

Stir in cornstarch and cook until thickened.

Add butter and pepper and stir until butter melts.

Drizzle over pork and pour remainder into bowl for table use.

Deeelicious!

Be sure to visit my friend; Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!