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Rum-Glazed Pork Tenderloin
by
Susan Magrini
Calificación: 4.0
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.%20The%20good%20news%20is%20The%20Nudge%20finally%20learned%20how%20to%20roast%20pork.%3C/p%3E%3Cp%3EThis%20glaze%20is%20great.%20Full%20of%20flavor,%20it%20kept%20the%20pork%20tender%20and%20moist%20without%20overpowering.%20The%20Nudge%20especially%20liked%20the%20addition%20of%20the%20mustard.%20Since%20I%20did%20not%20have%20apple%20jelly,%20we%20used%20a%20pepper%20jelly%20but%20feel%20free%20to%20go%20with%20what%20the%20original%20recipe%20called%20for.%3C/p%3E%3Cp%3ERum-Glazed%20Pork%20Tenderloin%3C/p%3E%3Cp%3EAdapted%20loosely%20from%20Cook's%20Country%3C/p%3E%3Cp%3E1.%20Simmer%20sugar,%20jelly,%20rum,%20vinegar%20and%20molasses%20over%20medium%20heat,%20stirring%20occassionally,%20until%20syrupy,%20about%205%20minutes.%20Off%20heat%20whisk%20in%20mustard%20and%20cilantro.%20Cover.%3C/p%3E%3Cp%3E2.%20Season%20tenderloin%20with%20salt%20and%20pepper%20and%20grill%20over%20hot%20fire%20until%20browned%20on%20all%20sides%20(about%2010%20minutes).%20Brush%20with%20glaze%20and%20cook%20until%20the%20meat%20registers%20140%20degrees,%20about%2020%20minutes%20total%20(Ours%20was%20roasted%20in%20our%20toaster%20oven%20at%20425%C2%B0%20for%2030%20minnutes).%3C/p%3E){kind=link}