one of our absolute favorite dishes- the sweet/tangy is such a great combo! last time i froze leftover pork and extra sauce. Both froze really well!
1/4 c coarse salt
3/4 c brown sugar, firmly packed
2 c boiling water
3 c ice cubes
2 pork tenderloins, 1.5-2 lbs TOTAL
1/2 c peach preserves
1 T chopped fresh rosemary
1/2 c dijon mustard
pepper
- Place the salt and sugar in a medium sized metal or glass heat proof baking dish. Add the boiling water and stir to dissolve the ingredients. Stir in the ice cubes to cool the brine. Add the tenderloins and let them marinate, covered for 30 min in the fridge.
- While the tenderloins marinate, prepare the grill for cooking. Then, in a small bowl, stir together the peach preserves, rosemary and mustard. Set aside 1/2 c.
- Remove meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper. Place tenderloins on the grill and cook them, turning occasionally, until their internal temp reaches 145 degrees, about 20 min. About 5-8 min before the meat is done, brush on the peach- mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil and let them rest 5 min. Serve with un used glaze.
** Baste throughout grilling period, both sides, liberally
No comments:
Post a Comment