Apple-Hickory Glazed Pork Tenderloin |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A fall flavor treat! The brining of the tenderloins keeps this often overcooked & dry meat tender Ingredients:
1 cup apple juice concentrate (thawed) |
2 tablespoons balsamic vinegar |
3 -5 teaspoons liquid smoke flavoring (depending upon your taste) |
2 teaspoons onion powder |
1 teaspoon garlic powder |
2 tablespoons cornstarch |
3/4 cup water |
2 pork tenderloin (12 to 16 ounces each, trimmed of fat and silver skin) |
1 1/4 teaspoons kosher salt |
3/4 teaspoon ground black pepper |
2 teaspoons vegetable oil |
Directions:
1. combine first seven ingredients to make glaze.
2. Brine tenderloins for 1 hour in a solution of water & kosher salt. The ratio is 1 Tablespoon of salt per 1 cup of water.
3. Rinse tenderloins and pat dry.
4. Adjust oven rack to middle position; heat oven to 400 degrees.
5. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned.
6. Transfer tenderloins to rimmed baking sheet, coat with glaze, and place in oven, roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes.
7. Transfer tenderloins to cutting board and tent loosely with foil ; let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, serve immediately.
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