Pure Canadian maple syrup, pure fancy molasses and sweet mustard blend with the flavour of the two-pepper rub on pork tenderloin for an "mmm..." sweet and spicy finish. Casual entertaining proves far more enjoyable if preparation is fairly simple, allowing the cook an opportunity to benefit along with the guests. Pork tenderloin, properly skinned and cleaned, makes the perfect surface for a dry rub. Rubbed with a simple mixture of freshly ground pepper, cayenne and a dash of salt, the tenderloin can be prepared as far ahead as the night before or just before guests arrive. Initially grilled on high for 10 minutes, it is then brushed with a prepared glaze and finished grilling. Once done, it is removed from the heat and tented with foil for approximately 5-10 minutes. To serve, slice pork and fan around a platter. Drizzle remaining glaze over the meat. Serve with garlic mashed potatoes, steamed honey dill carrots and a fresh garden salad on the side. Alternately, plate individually (pictured).
- Portion size 8 servings
- Credits : cherbrun
- 4 10-12 oz pieces pork tenderloins cleaned and trimmed
- 3 teaspoons freshly ground black pepper
- 2 teaspoons cayenne pepper or more for a spicier finish
- 1/2 teaspoon salt
- 2/3 cups pure maple syrup
- 1/2 cup sweet mustard
- 1/2 cup pure apple cider vinegar
- 2 tablespoons pure fancy molasses
Method1. Prepare pork by removing silver skin and fat with a sharp knife. Pat tenderloins dry with paper towels to remove any excess moisture.
2. Combine black pepper, cayenne pepper, and salt in a small dish. Sprinkle the rub evenly over the four tenderloins, rubbing it in to ensure it sticks to the surface.
3. Refrigerate tenderloins in a covered container until ready to grill.
4. For glaze, combine maple syrup, mustard, apple cider vinegar and molasses in a saucepan. Bring to a boil, reducing by half or until slightly thickened. Once the glaze has thickened, reduce heat just to keep warm.
5. Transfer half of the glaze into a container for glazing the tenderloins on the barbecue. Reserve the other half of the glaze for drizzling over the cooked and cut tenderloins, leaving it in the saucepan, uncovered, just on warm. Do not allow to bubble or boil as it will become too thick.
6. Prepare the barbecue grill by brushing with vegetable oil to prevent sticking. Preheat barbecue on high. If your grill has a temperature gauge, heat to approximately 375 to 400 degrees.
7. Place tenderloins on the grill using barbecue tongs. Close the barbecue cover and grill, turning occasionally. After 10 minutes, using a brush, coat tenderloins well with glaze. Reduce heat to medium. Each time you turn the meat, re-coat with glaze, using it up. Continue cooking until internal temperature reaches 160°F (70°C) on an instant-read thermometer inserted into thickest end of meat. Pork will have a tinge of pink remaining.
8. Remove from grill; tent with foil. Let stand 5-10 minutes before slicing. For serving, drizzle sliced tenderloins with reserved glaze.