Brown Sugar And Soy Glazed Pork Tenderloin With Grilled Peaches Recipes

BROWN SUGAR GLAZED PORK LOIN

Steps:

• Mix all the ingredients except the pork loin in a bowl.
• Before cooking, pre-heat the oven to 190C.
• Season the meat with salt and pepper to taste. Then baste the pork loin well on all sides with the glaze mix before placing on a baking tray covered in tin foil.
• Cook in the oven for 20 minutes at 190C. Then turn the pork and baste again and put back in the oven. Repeat this process, re-basting every 20 minutes, until the pork is fully cooked. About 50-60 minutes for that size of pork loin.
• Remove from the oven and allow to rest for 5-10 minutes before carving.

BROWN SUGAR AND GARLIC GRILLED PORK TENDERLOIN

Steps:

• In a small bowl, mix together the brown sugar, soy sauce, vinegar, garlic, and mustard.
• Place the pork tenderloin in a large sealable bag, and pour the prepared sauce over the top. Remove as much air from the bag, and zip shut.
• Refrigerate for at least 1 hour and up to 6 hours.
• Thirty minutes before you plan to cook the meat, remove the baggie from the fridge, and let the meat rest at room temperature.
• Preheat your grill over high heat. Clean and oil the grates.
• Reduce the heat to medium to medium-high, and place your pork tenderloin in the center. The loin has three sides -- grill each side 5 minutes at a time, continuing to turn to a new side after each 5 minutes.
• Cook until the pork until it reaches 140 degrees F. on an instant read thermometer, about 25 minutes on the grill.
• Let the pork rest for 5 minutes before slicing, and serve right away.

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES

Steps:

• Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
• When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
• Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
• Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
• Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
• Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
• Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

BROWN SUGAR AND SOY GLAZED PORK TENDERLOIN WITH GRILLED PEACHES

Steps:

• Prepare outdoor grill for covered direct grilling over medium-low heat.
• Meanwhile, in microware-safe 2-cup liquid measuring cup or medium bowl, combine vinegar, brown sugar and soy sauce.
• Heat soy mixture in microwave oven on High 3 to 4 minutes or until reduced by half.
• Pat tenderloins dry with paper towels.
• With 5 pieces of string (each about 6 inches long), tie together pork tenderloins; sprinkle with salt.
• Place tenderloins on hot grill rack. Cover grill and cook tenderloins 20 minutes, turning to brown all sides.
• Place peach halves on grill rack.
• Cook peaches and tenderloins, uncovered, 8 to 10 minutes longer, brushing all sides frequently with soy mixture. Cook until peaches brown and soften slightly and pork reaches an internal temperature of 145F (center should still be slightly pink).
• Place peaches on cutting board; cut into bite-sized pieces, then transfer to small serving bowl. Remove strings from tenderloins.
• Cut tenderloins into 1/4-inch slices; top with peaches to serve.

BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
• Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
• Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

BROWN SUGAR BOURBON PORK TENDERLOIN WITH CORNBREAD & PEACHES

Steps:

• Mix Marinade Mix, oil, bourbon and orange juice in small bowl. Reserve 1/4 cup marinade for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
• Meanwhile, preheat oven to 400°F Prepare corn muffin mixes as directed on package. Spread evenly in greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden brown. Cool completely on wire rack. Cut cornbread into 1 1/2-inch strips, then cut each strip in half. Grill over medium heat 1 to 2 minutes on each side or until grill marks appear, turning once with a wide spatula. (Do not use tongs as cornbread is fragile and tends to crumble.) Set aside.
• For the Grilled Peaches, mix Marinade Mix, brown sugar, melted butter and bourbon in large bowl until well blended. Add peach slices; toss to coat well. Let stand 1 hour. Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marindae. Set aside.
• Remove pork from marinade. Discard any remaining marinade. Grill pork over medium heat 25 minutes or until desired doneness, turning occasionally and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Cut into 1/4-inch slices.
• To serve, warm peach preserves. Spread evenly on cornbread strips. Cut each cornbread strip into 1 1/2-inch squares. Place 1 slice pork tenderloin and 1 grilled peach slice on each cornbread square.

CROCKPOT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Mix together the seasonings: sage, salt, pepper and garlic.
• Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.
• Cook on low for 6-8 hours.
• 1 hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
• Heat over medium and stir until mixture thickens, about 4 minutes.
• Brush roast with glaze 2 or 3 times during the last hour of cooking.
• For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.
• Serve with remaining glaze on the side.