Saturday, October 13, 2012

Apricot Mustard Glazed Pork Tenderloin

Now this was a tasty little piggy!
This pork tenderloin got a brine bath overnight.  I threw it on the grill naked (the tenderloin, not me) and cooked it over high heat for about 20 minutes.

I made a glaze out of 1 cup of apricot preserves mixed with a heaping tablespoon of Dijon mustard.  I started glazing and turning (to keep the preserves from burning) and grilled until the tenderloin hit an internal temp of 145F.

The potato salad was straight out of the tub by Reissers.  This was a great combination.

This was a very easy cook that looked impressive and tasted great.  This would work great with peach preserves as well.

No comments:

Post a Comment