Post by wildfire on Jun 25, 2005 12:18:12 GMT -5
Chili Rubbed Pork Tenderloin with an Apricot Ginger Glaze
Ingredients:
RUB
1/4 cup chili powder
1/4 cup garlic powder
1/8 cup meat tenderizer
2 tbs. sugar
1 tbs. salt
1 tbs. course black pepper
APRICOT GLAZE (makes 2 cups)
1 ½ cups apricot preserves
½ cup barbecue sauce
1 tsp grated ginger
½ teaspoon garlic powder
½ teaspoon Louisiana hot sauce
1 tbs chopped cilantro
juice of 1 lime
1 ounce bourbon
5 pound pork tenderloin - trimmed of excess fat
1. Place the 5 rub ingredients in a plastic bowl and combine.
2. Coat pork tenderloin with the rub. Place coated tenderloins in a plastic container and cover with an airtight lid. Place in the refrigerator for a MINIMUM of 3 hours prior to cooking.
(I like to apply the rub, to the pork loin on Monday morning, put it in the oven Monday night before bed, then serve it for dinner on Tuesday!)
3. In a saucepan, melt apricot preserves over medium heat.
When melted, remove pan from the heat and then add the rest of the glaze ingredients. Combine.
Cook slowly, over low heat, until the glaze is fairly thick. (DON'T forget to stir!)
Place half of the glaze in a serving bowl and hold for the meal.
4. Place boneless pork loin into a browning bag INSIDE a casserole dish, puncture bag to release steam. Place in oven (or cooker) at (An HONEST) 200 degrees.
(Again, I like to cook it for 24 hours. But 12 hour will usually do fine. Just BE SURE the internal temperature reaches between 155-165 degrees before removing from the heat.)
5. 20 minutes BEFORE you are ready to SERVE, carefully slit open the top of the bag, and cover the pork loin with the apricot glaze.
6. Cook another 10 minutes at 350 degrees.
7. Remove from the oven, and let the pork loin sit on the cutting board or plate for 10 minutes.
This is to allow the meat to "relax" so it won't loss it's juices!
(DO NOT PUNCTURE THE PORK LOIN! The juices will leak out!)
For use on the grill instead of the oven, use the following:
4. Rub the grates on the barbecue grill with oil and heat on medium-high setting. Place the seasoned pork tenderloins on the hot grill and cook pork tenderloin for 15-20 minutes, or until the internal temperature of the pork reaches between 155-165 degrees.
5. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on the other side, Cook this side for 2 more minutes.
6. Remove from the grill and let pork set for 10 minutes before slicing. Enjoy with the extra glaze.
I like to keep the rub on hand. Just prepare the dry rub, and store it in a cool, dry place in an airtight plastic container. It's great for barbequing beef, pork, chicken, or fish!
Ingredients:
RUB
1/4 cup chili powder
1/4 cup garlic powder
1/8 cup meat tenderizer
2 tbs. sugar
1 tbs. salt
1 tbs. course black pepper
APRICOT GLAZE (makes 2 cups)
1 ½ cups apricot preserves
½ cup barbecue sauce
1 tsp grated ginger
½ teaspoon garlic powder
½ teaspoon Louisiana hot sauce
1 tbs chopped cilantro
juice of 1 lime
1 ounce bourbon
5 pound pork tenderloin - trimmed of excess fat
1. Place the 5 rub ingredients in a plastic bowl and combine.
2. Coat pork tenderloin with the rub. Place coated tenderloins in a plastic container and cover with an airtight lid. Place in the refrigerator for a MINIMUM of 3 hours prior to cooking.
(I like to apply the rub, to the pork loin on Monday morning, put it in the oven Monday night before bed, then serve it for dinner on Tuesday!)
3. In a saucepan, melt apricot preserves over medium heat.
When melted, remove pan from the heat and then add the rest of the glaze ingredients. Combine.
Cook slowly, over low heat, until the glaze is fairly thick. (DON'T forget to stir!)
Place half of the glaze in a serving bowl and hold for the meal.
4. Place boneless pork loin into a browning bag INSIDE a casserole dish, puncture bag to release steam. Place in oven (or cooker) at (An HONEST) 200 degrees.
(Again, I like to cook it for 24 hours. But 12 hour will usually do fine. Just BE SURE the internal temperature reaches between 155-165 degrees before removing from the heat.)
5. 20 minutes BEFORE you are ready to SERVE, carefully slit open the top of the bag, and cover the pork loin with the apricot glaze.
6. Cook another 10 minutes at 350 degrees.
7. Remove from the oven, and let the pork loin sit on the cutting board or plate for 10 minutes.
This is to allow the meat to "relax" so it won't loss it's juices!
(DO NOT PUNCTURE THE PORK LOIN! The juices will leak out!)
For use on the grill instead of the oven, use the following:
4. Rub the grates on the barbecue grill with oil and heat on medium-high setting. Place the seasoned pork tenderloins on the hot grill and cook pork tenderloin for 15-20 minutes, or until the internal temperature of the pork reaches between 155-165 degrees.
5. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on the other side, Cook this side for 2 more minutes.
6. Remove from the grill and let pork set for 10 minutes before slicing. Enjoy with the extra glaze.
I like to keep the rub on hand. Just prepare the dry rub, and store it in a cool, dry place in an airtight plastic container. It's great for barbequing beef, pork, chicken, or fish!
