Pork Tenderloin Southern Style
2 tsp. olive oil
1/2 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
1/4 cup molasses
1/4 cup cider vinegar
2 Tbsp. Dijon mustard
2 tsp. reduced-sodium soy sauce
2 3/4-lb. pork tenderloins, trimmed of fat
freshly ground black pepper to taste
Preheat oven to 425 degrees F.
In a medium-sized saucepan, heat 1 tsp. of the oil over medium heat.
Add onions, jalapenos and garlic; sauté until softened, 2 to 3 minutes.
Add molasses, vinegar, mustard and soy sauce; reduce heat to low and simmer, stirring occasionally, until quite thick, about 7 minutes. Rub tenderloins generously with black pepper.
Heat the remaining 1 tsp. oil in a medium-sized ovenproof skillet over medium-high heat.
Add the tenderloins and cook, turning, until well browned on all sides, 2 to 3 minutes.
Brush the pork generously with some of the barbecue sauce.
Place the skillet in the oven and roast for 7 minutes.
Turn over the tenderloins and brush them with remaining sauce and roast for 7 to 8 minutes more, or until the internal temperature is
160 degrees F.
Let the pork rest for 5 minutes.
Carve into 3/4-inch thick slices and serve.
Pairs Well With
This is favorite cut of pork, it is always tender and so delicious.