"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Monday, October 4, 2010

Grilled Pork Tenderloin with Brandied Peach Glaze

Grilled Pork Tenderloin with Brandied Peach Glaze

Pork Tenderloin, whole- trimmed of silver skin
Brine-
1/4 c. Kosher Salt
1/4 c. sugar
2 c. Water, just boiled
2 c. Water, iced
1/2 c. Apple cider vinegar
1 Tbsp. Garlic Powder
1Tbsp. Onion Powder
1 Tsp. Red Pepper flakes
Glaze
2 Tbsp Butter
1/2 c. Peach Preserve
2 Tbsp.Brown sugar
2 Tbsp. Onion, fine dice
1 clove Garlic, fine chop
2 oz. Brandy or Cognac
salt, pepper to taste
2 Peaches, pitted
Preparation-
In large bowl combine all brine ingredients, stir until all ingredients have been diluted.  Chill mixture until cold, add pork.  Using a small plate or other weight, place on top of tenderloin to submerge and cover with plastic.  chill in frig. for min. 4 hrs.  Best if left over night, no more than 24 hrs..
Heat medium sauce pan over med-high flame.  Add butter,melt until bubbles stop, add onions and sweat until golden brown.  Add garlic, cook 1 min.  Add 1 Tbsp. sugar and cook another 2 mins.  Remove pan from heat and add brandy put back on heat and reduce by 1/2. (be careful, fumes may light)  Add preserves and season with salt and pepper to your taste.  Glaze should be thick.  Remove from heat and reserve.
Pre-heat oven to 400.  Heat grill to high.  Remove tenderloin from brine and pat dry.  Season well with blk. pepper. (no salt is needed due to brine)  Grill tenderloin, searing all sides to a beautiful brown.  Remove from grill and place on baking pan.  Cover tenderloin with glaze and put in oven and cook until medium well (12-15 min, internal 150).  
While pork finishes in oven, sprinkle the insides of the cut peaches with remaining brown sugar, pinch salt and some butter.  Place cut side down on hot grill.  cook until golden brown and slightly soft.  Remove and reserve warm. 
Once pork is done, remove from oven and let rest in a warm place for 10-15mins
Slice on the bias and serve with warm peaches.

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