Wish Upon A Dish: Rum-Glazed Pork Tenderloin

October 3, 2013

Rum-Glazed Pork Tenderloin



Ready for a 1-2-3 meal?
I have not been cooking much, just finally getting over a bout with pneumonia and able to eat adult food (not that I don't love soup). The good news is The Nudge finally learned how to roast pork.

Even though I love to challenge myself in the kitchen, there is always room for a recipe that has 2 steps and a glaze that is also the sauce. I printed this out one out weeks ago and it proved to be the perfect recipe for a newbie chef.

This glaze is great. Full of flavor, it kept the pork tender and moist without overpowering. The Nudge especially liked the addition of the mustard. Since I did not have apple jelly, we used a pepper jelly but feel free to go with what the original recipe called for.

Rum-Glazed Pork Tenderloin
Adapted loosely from Cook's Country

* 1/2 cup packed brown sugar
* 1/2 cup Tobasco brand pepper jelly
* 1/4 cup + 2 tablespoons spiced or dark rum
* 3 tablespoons cider vinegar
* 2 tablespoons molasses
* 2 tablespoons Dijon mustard
* 2 tablespoons finely chopped fresh cilantro
* 1 (1lb) pork tenderloin, cleaned and tied

1. Simmer sugar, jelly, rum, vinegar and molasses over medium heat, stirring occassionally, until syrupy, about 5 minutes. Off heat whisk in mustard and cilantro. Cover.
2. Season tenderloin with salt and pepper and grill over hot fire until browned on all sides (about 10 minutes). Brush with glaze and cook until the meat registers 140 degrees, about 20 minutes total (Ours was roasted in our toaster oven at 425° for 30 minnutes).

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2 comments :

Katie Webster said...

I love Cooks Country, I can see why you printed this one out. Love the combo of flavors. Did you ad lib in the cilantro too? That seems like a better fit with the pepper jelly as opposed to the apple. Just sayin, I like your combo better;)

Susan..... said...

Hey Katie;
The cilantro was actually their's but I am finally starting to appreciate cilantro and happened to have a sprig or two around so I left it in. I used to be the one with the "Yuck Cilatro" gene.