Mandarin & Sherry Glazed Pork Tenderloin

PORK TENDERLOIN is a delicate cut of meat that pairs well with the bold taste of our Mandarin Orange Serrano Jelly along with a flavorful sherry then grilled over apple or cherry wood. The brining really helps keep the meat moist and allows the flavors of the marinade to permeate throughout the entire tenderloin.

Brine pork before preparation—2 tablespoons of sea salt and 1 tablespoon of sugar, add to 2 cups of cold water, stir until all has dissolved. Brine for no more than 1 hour.

Ingredients

2 pork tenderloins

1/2 jar Texas Gourmet Mandarin Orange Serrano Jelly

1 Tbsp. sherry

1 Tsp. soy sauce

1 tsp. coarse ground mustard

1 Tsp. olive oil

1 Tsp. fresh rosemary leaves, chopped

1/4 Tsp. black pepper

Preparation

Place the tenderloins in a glass baking dish. Mix remaining ingredients together in a bowl, then pour over the tenderloins. Allow to marinate for 2-4 hours.

Preheat charcoal or gas grill to medium high heat. Sear the tenderloins directly over the fire for about 1-2 minutes per side. Then, move them away from the direct heat and turn every 5-7 minutes basting with the marinade when turning.

Grill for about 12-14 minutes or until your meat thermometer registers approx. 152 degrees. Do not overcook! Remove from fire and cover with a foil tent, resting for 5-10 minutes.

Place the remaining marinade in a skillet over high heat, bring to a boil until slightly thickened then pour over the tenderloin and serve hot. Serve with Hunter’s Quick Dirty rice and Pineapple Mango Pico de Gallo.

Bon Appétit!

 

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Email Bryan Slaven at bryan@thetexasgourmet.com