Glazed Pork Tenderloin

Name: Glazed Pork Tenderloin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 4 teaspoons brown sugar; 1 Dash cayenne pepper; 4 teaspoons Dijon mustard; 1 teaspoon dried parsley flakes; 1 teaspoons dried rosemary, crushed; 1 teaspoons dried thyme; 1 teaspoons garlic powder; 0 teaspoons honey; 2 teaspoons dried oregano; 1 Dash pepper; 340 grams pork tenderloin; 1 teaspoons seasoned salt

Glazed Pork Tenderloin might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 253 calories, 36g of protein, and 7g of fat per serving. This recipe serves 2. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley flakes, pork tenderloin, honey, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a small bowl, combine the first eight ingredients. Rub over pork.

Ingredients you will need

Pork

Dry Seasoning Rub

Equipment you will use

Bowl

Place in a large resealable plastic bag. Seal bag and refrigerate overnight.

Equipment you will use

Ziploc Bags

Combine the glaze ingredients.

Ingredients you will need

Glaze

Place tenderloin on a rack in a foil-lined shallow roasting pan.

Equipment you will use

Roasting Pan

Aluminum Foil

Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°, basting occasionally with glaze.

Ingredients you will need

Glaze

Meat

Equipment you will use

Kitchen Thermometer

Oven

Let stand for 5 minutes before slicing.

Equipment

Ingredients

Servings:

4teaspoons

brown sugar 1Dash

cayenne pepper 4teaspoons

Dijon mustard 1teaspoon

dried parsley flakes 1teaspoons

dried rosemary, crushed 1teaspoons

dried thyme 1teaspoons

garlic powder 0teaspoons

honey 2teaspoons

dried oregano 1Dash

pepper 340grams

pork tenderloin 1teaspoons

seasoned salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Sur de los Andes Malbec. It has 4.9 out of 5 stars and a bottle costs about 10 dollars.

Sur de los Andes Malbec

A juicy Malbec with lively acidity backing the raspberry, blackberry and plum notes woven with soft tannins and spice-tinged finish. All the grapes are double sorted upon arrival to the winery. All fermentations take place naturally with native yeasts. Fermentation takes 20 days with 2 days of cold maceration, at temperatures between 24-27 Celsius to achieve the most complexity. The wine then goes through 100% Malolactic Fermentation and is aged in older oak casks.