I have made many recipes like this one. You marinate a pork tenderloin, apply some type of wonderful glaze and grill it, re-applying the glaze as it cooks. And this one didn’t fare any better than any of those. The problem being that none of this imparts much flavor beyond the surface of the meat. Even marinating doesn’t help. And most of the glazes are sweet and burn quickly on a hot grill. Even the outside does not retain much of the flavors from the glaze; it just tastes like burnt syrup.
An imagine how annoyed I was about all of that after having searched for pepper jelly in three different stores. All for naught.
It’s a shame. Tenderloin is such an easy-to-find, reasonably-sized cut of pork. And fairly healthy too. But why eat pork if it’s just going to end up like chicken breasts? Until I find a way to make a moist and flavorful pork tenderloin, I’ll stick with the fattier cuts.
If you’d like to try it you can find the recipe here.
Ugh, disappointing. Lacking a grill, I have found that the best way to do any amount of pork tenderloin is to use a dry rub for flavor, start it on the stovetop on med-high heat, and then finish it in a hot (425-450) oven for 10-20 mins, depending on the size. It definitely won’t burn and it stays so juicy, especially if you live on the edge and take it out when it’s still pink-ish inside.
I do pork tenderloin just like Laura does hers and we love it
I found pepper jelly at Sunset in L’ville. Otherwise I have been known to schlepp real grits, cornmeal, praline pecans from my trips to visit family in Atlanta and Orlando. Let me know if you need anything and will throw it in for you. I find that the right corn meal is essential to cooking Southern in Lake Co Illinois!