- Spice Rub:
- chili powder
- garlic powder
- sugar
- salt
- ground black pepper
- Glaze:
- apricot preserves
- barbecue sauce
- grated ginger
- garlic powder
- hot sauce
- chopped cilantro
- hoison sauce
- honey
- grated fresh peeled ginger
- Asian sesame oil
- brown sugar
Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
- granulated sugar
Haven’t tried.
Sounds good for left over ham.
- sweet pickle relish
- prepared mustard
- mayonnaise
Haven’t tried…sounds delicious
- whipping cream
- frozen peas
- shredded Parmesan cheese
- butter
- water
- good quality pork sausages
- potatoes
Haven’t tried.
- Pork Tenderloin
- Dijon Mustard
- salt
- Ground Black Pepper
- Ken's Lite Raspberry Walnut Vinaigrette
Intended as a guideline.
- Pan drippings from what ever you fried
- Flour
- salt & pepper to taste
- Milk
This was pretty good used as a glaze on my boiled ham recipe in this book. I actually made with crasins, boiled my ham, pulled out of water, scored top of ham, glazed and placed in a 350 degrees oven for 15-20 minutes.
- dry mustard
- flour
- brown sugar
- vinegar
- water
Goes with Caprese Tartlets
- white bread or crusts from 8 slices
- grated Parmesan cheese
- Kosher salt and freshly ground black pepper
- flour
- large egg
- water
- vegetable oil
- butter
- lemon wedges