I rarely cook pork tenderloin, heck I hardly buy it just because of the cost! I shop on a pretty tight food budget and paying $3 or more per lb. for meat just doesn’t sit well with me. Considering the fact it takes nearly a whole pig just to fill the bellies of all these darn kids (okay I may be exaggerating a bit here) I would end up paying $20 for the protein of one dinner! Well I got lucky last week and found pork tenderloin on sale for under $2/lb. What a treat! Meat under $2/lb. is right up my alley! I stocked up so we could eat some now and freeze the rest for later.
I love to cook pork dishes. I find it takes on flavors very easily and doesn’t require a whole lot of fuss to make a fabulous meal for the family. Being such a naturally mild flavored meat allows you to flavor it with any spice you may wish. On this night I was kind of digging the sweet and savory combo, I was also completely ignoring the fact that my husband doesn’t really care for pork, because I’m thoughtful like that. Sorry Jon… A brown sugar and balsamic vinegar mixture was rubbed all over the tenderloin and creating a crispy sweet glaze on the finished product. The pan drippings thickened as they cooled making a perfectly sweet and savory sauce to spoon over the sliced pork. My mouth waters just thinking about how good this turned out! I think I even had Jon’s mouth watering, from the pork, not my seductive good looks.
The brown sugar rub could be used on basically any meat you have on hand. I can just imagine how incredible this would be on a Thanksgiving Turkey or even a Christmas Prime Rib Roast. The Holidays are right around the corner! Time to start planning!
- 1 whole pork tenderloin
- 4 cloves of garlic, minced
- ¾ c. brown sugar
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. Dijon Mustard
- Preheat oven to 425 degrees.
- In a bowl stir together the garlic, brown sugar, balsamic vinegar, and mustard.
- Season the tenderloin well with salt and pepper.
- Rub the brown sugar mixture all over the tenderloin.
- Place in a baking dish and cook until the meat registers at 145 degrees.
- Remove from the pan and allow to sit for 5-10 minutes before slicing.
- Drippings in the roasting pan will thicken after cooling for 10 minutes and are great spooned over the sliced meat!
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