Pork Tenderloin with Tart Honeyed Sauce Recipe
- 4 pork tenderloins
- 2 recipes Tart Honeyed Sauce (below)
- 2 tablespoons Brisket Rub (below)
Tart Honeyed Sauce Ingredients
- 1/2 cup Burgundy wine
- 1/2 cup pineapple juice
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 3 tbsp prepared mustard
- 1/2 cup honey
- 1 tsp Tabasco Sauce
Brisket Rub Ingredients
- 2 tbsp freshly ground black pepper
- 1 tbsp kosher salt or sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tbsp chili powder
- 1 tsp oregano
- 1 tsp sugar
In a large skillet or Dutch oven, brown over medium heat for 20 to 25 minutes, rolling often to brown all sides.
Pour Tart Honeyed Sauce over tenderloin.
To maintain a gentle simmering of sauce, add coals as needed. Turn tenderloins every 15 to 20 minutes and baste generously with a brush. As sauce begins to thicken, continuously baste and turn tenderloins. Sauce will continue to thicken. If sauce begins to blacken, add more pineapple juice.
Once an internal temperature of at least 145 degrees F is reached (about 2-2.5 hours), remove tenderloins from pan and place on cutting board or serving platter to cool for at least 10 minutes.
Slice ½-inch thick, surround with colorful sautéed sweet peppers and serve hot.
From Lodge Cast Iron Cookware site