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Pork Tenderloin Southern Style


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Member since 2006

Serves | Prep Time | Cook Time 24 to 26

Ingredients

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


Notes

This is favorite cut of pork, it is always tender and so delicious.

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