Let’s talk pork! It’s finally grilling season here in cold country. I realize some of you can grill year round, but my “Grill Master” is not fond of standing in 6 inches of snow with a wind chill of 16! Not even for me! (Sad, I know!) Thankfully those cold days are behind us (fingers crossed) and we are warming up. That means it’s time to break out some of my favorite grilling recipes! I’m starting with one of my “Nests” all time favorites! This is hands down, one of the MOST AMAZING pork tenderloin recipes you will ever find! (Trust me! Pretty please!)
This dish is impressive enough for a dinner party yet, simple enough to make for a Sunday family dinner or, in my case Mother’s day dinner! (Let’s not open THAT can of worms!) Regardless, the results will be the same…rave reviews and not a slice left on your serving platter.
I want to be sure to stress this is a “Pork Tenderloin” NOT “Pork Loin”. There is a difference. Pork Tenderloin and Pork Loin are not cut from the same part of the animal. In fact they even look different. Pork tenderloin is thin and small. Pork loin is wide enough that you can cut steak-like slices from it, like a boneless pork chop. In my humble opinion, pork tenderloin is the filet mignon of pork!
The first step is to mix up the spices for the dry rub. It’s super easy and quick! It’s best if you can leave this rub on for at least 2 hours in the refrigerator. Overnight, even better! When applying the rub just use a spoon to sprinkle it on. I always place a piece of plastic wrap underneath before I begin. It just allows all the rub to stay with the meat. Then I can flip it over, do the other side and roll it up! Easy peasy! If you haven’t already surmised this, I don’t believe in complicating or over thinking recipes! My motto is “KISS”. NO! Not the standard meaning! There are no stupid cooks. We are all just chef’s in training! No, my KISS is… “Keep it Simple Silly!” I think many recipes just over complicate. (Whew! There, I said it!) So, let’s not do that! It just sucks all the joy out of cooking! (I feel so much better now!)
Yes, we will pause for a moment of silence! Doesn’t that look amazing?! I realize I said at the beginning of this post that this is a “grilling” recipe. Truth be told, it was raining here this past weekend so, I just threw mine in the oven, cooked it for about 30-35 minutes at 300 degrees and then followed the recipe by adding the glaze the last 4-5 minutes of cooking. It worked beautifully. So if you don’t want to grill you don’t have to. No worries.
Truthfully, the cut of this meat is superb but, the GLAZE! This glaze is incredible! (You’re wanting to stick your finger through the screen and sneak a lick? I thought so!) You have to print off the recipe, if for no other reason, than for the glaze! It’s THAT good! When it is finished cooking let your tenderloin rest for about 10 minutes. (Always let your meat rest, it’s worked hard!)
Once it has rested, slice the tenderloin thin. Arrange on a serving platter and spoon additional glaze over the top of tenderloin before serving. Isn’t that an impressive looking dish?! This really is the best pork tenderloin recipe I have ever found. I love the tenderness of the cut of meat. The blend of flavors is outstanding. From the rub to the apricot glaze with it’s hint of barbecue sauce and fresh cilantro. It’s so YUMMY!
I’ve included the printable recipe below. If you like this recipe and would like more please sign up for our email notifications in the side bar. I am so excited to share this dish with you today. It is such a wonderful addition to any recipe box! Thanks for stopping by. Your visits are my motivation to keep on going! Now, please go make this dish and impress everyone with your mad cooking skills! Happy Nesting!
*Recipe adapted from allrecipes.com
"Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use it" Please note there is a minimum 2 hour refrigerator time for the dry rub. You can prepare the tenderloin the night before and allow to set up to 24 hours.
"Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use it"
Please note there is a minimum 2 hour refrigerator time for the dry rub. You can prepare the tenderloin the night before and allow to set up to 24 hours.
I’ve got the perfect recipe for you to make Dad for Father’s Day…