Glazes are the great “finishers” of barbecued meats. A few quick brushes of a glaze can dramatically enhance the taste, texture and appearance of grilled beef, chicken, fish and pork.
Since glazes are sauces that all have as a key ingredient either sugar, honey or preserves, it’s best to baste these flavorful coatings during the last 5-10 minutes of cooking to prevent burning.
2 pork tenderloins, about 1lb. each, trimmed of excess fat
3 tablespoons olive oil
Hegedorns brand salt & freshly ground black pepper
Couple pinches Hegedorns brand cayenne pepper
Vegetable oil (for brushing grill)
1/4 cup coarse grained deli style mustard
1/4 cup firmly packed brown sugar
6 tablespoons honey
To Make Glaze:
Combine mustard, brown sugar and honey in a small saucepan and simmer over low heat until the sugar melts, about 5 minutes.
To Make Tenderloins:
Rinse off tenderloins under cold water and pat dry with a paper towel. Rub on all sides with olive oil and season with salt and pepper and cayenne pepper, and let rest at room temperature for 20-30 minutes. Preheat grill to medium temperature. Brush clean grill grates with vegetable oil.
Cook the tenderloins, turning after 7-8 minutes and brush the seared side with the glaze after you’ve turned it over until the internal temperature of the pork (at the thickest end reaches 150 degrees), *still a little pink in the middle* (about 20-25 minutes). Transfer tenderloins to a carving surface, cover loosely with some foil and let rest for about 5 minutes. Cut crosswise into slices about 1/4 inch thick.
Serve with some Creole Barbecue Baked Beans and some Stuffed Potato Salad from our Deli Service Case.
~ Chef Joe
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