Glaze For Grilled Pork Tenderloin

Tony · Posted: Mar 20 2008 Post subject: Glaze For Grilled Pork Tenderloin

I have two medium pork tenderloins defrosting in the 'fridge.
Gonna' grill them Hot and Fast on the Weber Gasser.

I usually let them rest covered with foil for ten minutes,then slice 1/4 ".

Anyone have a glaze I can put on at the end,BEFORE I take them off the grill?

Roxy?

Best Regards, Tony Very Happy

tdubya · Posted: Mar 29 2008 Post subject:

tony, i don't really have a glaze, but I was wondering if you marinate the pork before you grill it or just do it plain. I have never put one a grill before-the wife always throws it in the oven but it's still always very tasty.

dinty · Posted: Mar 29 2008 Post subject:

I like to take apple Jelly and melt it down in a sauce pan,,,then glaze it with that
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roxy · Posted: Apr 02 2008 Post subject:

Tony, sorry I did not see your post earlier.

I am thinking something with a bit of BBQ sauce in it for some flavour, some sort of jelly like apricot or peach along with fresh cracked pepper and a hit from your favorite adult beverage bottle. Grand Marnier would be good.

1/8 cup BBQ sauce
1/2 cup orange marmalade
1/8 cup Grand Marnier
1/2 tsp cracked pepper, or more if ya like.

Heat gently and strain, the orange rind can be nasty IMO.

Let me know if you get around to this with your next tenderloin.
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Tony · Posted: Apr 02 2008 Post subject:

roxy · Posted: Apr 02 2008 Post subject:

Tony, if it was me.. I would give a coating and turn them a bit so the heat can caramelize the glaze just a bit but not too much.. and another coating when you take them off.. and a drizzle on top after you have plated the slices...
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Tony · Posted: Apr 02 2008 Post subject:

roxy · Posted: Apr 02 2008 Post subject:

Any time my friend..
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Tony · Posted: Apr 04 2008 Post subject: Roxy's Glaze Sauce for Grilled Pork Tenderloin

Well, Rox...'Ya went and did it again! Shocked

Made up the glaze just like You recommended...The Missus wanted to know why I was so sure it was going to be a winner...I told her it was because Roxy's sauces are so damned predictable, it's almost impossible to wind up with a loser!!!

I didn't need much, as the heat was quite high on the gas grill,so it caramel-
ized right away.I kept turning it as usual,every 3-4 minutes,basting lightly with the sauce as I turned it,lowered the heat to medium-high the last 4 minutes Took it off and let it sit on a heated platter
(no foil) for 10 minutes,sliced it and served the remaining warm sauce on the side,just in case I screwed things up!Had cut Ziti with broccoli and cheddar sauce,blanched string beans with oil and red wine vinegar,sicilian bread and butter,etc.
(Used some chunks of red oak I had and put them in a 22 oz. can over direct
flame for some smoke...I do that all the time when I grill with the gasser.)

The only thing I didn't do this time that I always do...and will do next time...is that I only rubbed with EVOO,garlic and onion POWDER...no other seasoning.I was afraid of My usual rub masking the subtle flavors of the sauce,but that fear was unfounded...The sauce was VERY delicate but the FLAVOR came through with great taste!The nice part was exactly what I was looking for...A slightly crispy outside with the inside being pink and juicy in the center after a rest.

Sorry... Embarassed

No pics this time around...The Boy is a Video Graphics major...guess who has the camera? Guess who Always has the camera? Twisted Evil

Great recipe ,David...put this one the list...Let Me know when You're ready
to bottle! Cool

Thanks Again, Pal!

Best Regards, Tony Very Happy

roxy · Posted: Apr 04 2008 Post subject:

Tony:

So glad it worked for ya my friend.. That just blesses me to no end that you liked it and had a great meat.

Ya know, I got the easy part passing on a recipe, you got all the work of bringing it together..

To be honest with ya, I cant claim that sauce as the base flavours came from a cookbook.. Well except for the BBQ sauce part. It was off the top of me head as I recalled it so maybe I can say I was inspired Wink

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