Brown Sugared Pork Tenderloin Food

BROWN SUGAR AND MUSTARD PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F.
• Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.
• Place a large sheet of Reynolds Wrap® Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over the onions and brush with 1/2 of the mustard mixture.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40-45 minutes or until the internal temperature reads 130 degrees F.
• Remove from oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10-15 minutes before slicing and serving.

OVEN-ROASTED PORK TENDERLOIN WITH BROWN SUGAR GARLIC GLAZE

Steps:

• In a small bowl stir together the salt, black pepper, cumin, chili powder and cinnamon.
• Using clean hands rub the spice mixture over the pork to coat well.
• Heat a large heavy oven-proof skillet with oil over medium-high heat until very hot.
• Add in tenderloins (if you have a large enough skillet to brown both at the same time).
• Brown the pork on all sides then leave in the skillet.
• Set oven to 350 degrees F.
• To make the glaze: Stir together brown sugar, garlic and Tabasco; pat onto the top of each tenderloin.
• Roast in the middle of the oven for about 20-22 minutes, or until a thermometer registers 140°F.
• Let sit in the skillet for 10 minutes at room temperature (the temperature of the pork will rise to about 155F while standing for the 10 minutes).
• Remove to a board and slice.
• Delicious!

PORK TENDERLOIN WITH BROWN SUGAR-CARAMELIZED ONIONS RECIPE - (4.3/5)

Steps:

• Preheat oven to 415° F. In a heavy skillet add 2 tablespoon of butter. Add the sliced onions and cook until softened, about 2 minutes. Stir in the brown sugar and balsamic vinegar, season to taste with salt and pepper, and cook until the onions are tender and glazed, about 3 more minutes. Set aside. Pat pork dry with paper towels and season with salt and pepper. In a large heavy skillet heat the olive oil and 2 tablespoons of butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking pan, cover with the caramelized onions and roast in oven until a meat thermometer registers 155° F. for barely pink meat, approximately 10 to 15 minutes.

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-SUGARED PORK TENDERLOIN

Steps:

• Combine first 6 ingredients in a large zip-top freezer bag. Add pork to bag; seal bag, and marinate in refrigerator 30 minutes (or overnight), occasionally turning bag.
• Preheat grill to medium-high (350° to 400° F). Drain marinade from plastic bag into a small saucepan; bring to a boil. Boil 1 minute. Remove from heat and set aside.
• Grill tenderloins, uncovered, over medium-high heat 10 to 12 minutes on each side or until pork is barely pink inside or a meat thermometer inserted in thickest portion of tenderloin registers 155°, basting often when reserved marinade. Remove from grill; let stand 10 minutes.

SPICE AND BROWN SUGAR-RUBBED PORK TENDERLOIN

Steps:

• Make the seasoning blend: In a small bowl, mix together all ingredients. Transfer half of blend to a large saucepan; set remaining seasoning blend aside.
• Make the brine: Add 3 cups water, brown sugar, and salt to saucepan with seasoning blend. Set pan over high heat and bring to a boil; cook until sugar and salt have dissolved. Remove from heat; add ice and stir until cooled.
• Make the pork loin: Place pork in a large resealable plastic bag. Add brine to bag; seal and refrigerate for 3 to 6 hours.
• Preheat oven to 375 degrees.
• Scatter onions over bottom of a roasting pan. Remove pork from brine; pat dry with paper towels. Rub reserved seasoning blend over tenderloins and place pork on top of onions. Transfer to oven and roast until pork reaches 145 degrees on an instant-read thermometer, about 30 minutes.
• Let pork stand in roasting pan 15 minutes before slicing and serving.