Brown Sugar And Mustard Pork Tenderloin Recipes

Steps:

• Preheat oven to 350 degrees F.
• Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.
• Place a large sheet of Reynolds Wrap® Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over the onions and brush with 1/2 of the mustard mixture.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40-45 minutes or until the internal temperature reads 130 degrees F.
• Remove from oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10-15 minutes before slicing and serving.

Steps:

• Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
• Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
• Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

Steps:

• In a small bowl stir together the salt, black pepper, cumin, chili powder and cinnamon.
• Using clean hands rub the spice mixture over the pork to coat well.
• Heat a large heavy oven-proof skillet with oil over medium-high heat until very hot.
• Add in tenderloins (if you have a large enough skillet to brown both at the same time).
• Brown the pork on all sides then leave in the skillet.
• Set oven to 350 degrees F.
• To make the glaze: Stir together brown sugar, garlic and Tabasco; pat onto the top of each tenderloin.
• Roast in the middle of the oven for about 20-22 minutes, or until a thermometer registers 140°F.
• Let sit in the skillet for 10 minutes at room temperature (the temperature of the pork will rise to about 155F while standing for the 10 minutes).
• Remove to a board and slice.
• Delicious!

Steps:

• Pat the tenderloins dry with paper towels.
• Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
• Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
• Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Steps:

• In a small bowl, whisk together the cranberry sauce, lemon juice, mustard & brown sugar, then pour 1/3 of the mixture in the bottom of a 5-quart crock pot.
• Place tenderloins on top of the sauce, then pour the remaining sauce over the meat.
• Cover & cook on high for 1 hour, then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
• Allow meat to stand 10 minutes before slicing & serving.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
• Bring 2 cups water to a boil in a medium saucepan. Add the farro and stir in a three-finger pinch of salt. Reduce the heat to a simmer and cook to your desired tenderness, about 15 minutes. Drain and transfer to a medium bowl.
• While the farro cooks, pat the pork tenderloins dry with paper towels. Season all over with salt, then rub the tenderloins with 1 tablespoon canola oil.
• Heat the remaining 1 tablespoon canola oil in a large ovenproof skillet over medium-high heat until shimmering. Add the pork and cook, turning about every 2 minutes, until golden brown all over, 10 to 12 minutes total. Transfer the pork to the prepared baking sheet and reserve the skillet.
• Pick the fronds from the fennel and set aside in a small bowl. Cut off the fennel stalks and thinly slice crosswise; transfer to a medium bowl of cold water and set aside. (The cold water will mellow the fennel's anise flavor and make the stalks extra crunchy.)
• Halve, core and cut the fennel bulbs into a small dice.
• Heat 2 tablespoons olive oil in the reserved skillet over medium-high heat until shimmering. Add the diced fennel and half of the sliced scallions. Cook, stirring occasionally, until the fennel starts to turn golden, 5 to 6 minutes.
• Meanwhile, combine 2 tablespoons mustard and the brown sugar in a small bowl. Brush all over the tenderloins or rub on with your hands. Roast on the upper rack of the oven until the internal temperature reaches 145 to 150 degrees F, about 8 minutes. Remove from the oven and transfer to a cutting board to rest for 5 minutes.
• While the pork is roasting, transfer the skillet with the fennel mixture to the lower rack of the oven and roast until tender, 5 to 6 minutes.
• Meanwhile, prepare the dressing. Combine the vinegar and remaining 1 tablespoon mustard in a small jar with a lid. Add the remaining sliced scallions, season with salt and pepper and stir to combine. Add the remaining 1/2 cup olive oil and shake until emulsified. Adjust the seasoning to taste. Transfer to a medium bowl.
• Add the dates to the bowl. Remove the roasted fennel and scallions from the oven and immediately add to the bowl. Drain the sliced fennel stalks, pat dry and add to the bowl. Finely chop some of the fennel fronds (reserve the rest for garnish) and add to the bowl. Stir to combine. This is your relish.
• Stir half of the relish into the cooked farro and season with salt and pepper to taste.
• Slice the tenderloins 1/4 inch thick. Serve the pork with the farro and top with more relish and the remaining fennel fronds. Enjoy!