Food recipes
Molasses Rum Grilled Pork Tenderloin with Grilled Green and Red Onions
Molasses Rum Grilled Pork Tenderloin with Grilled Green and Red Onions
Pork tenderloins are excellent for grilling. They easily absorb aromatic marinade flavours and then the flavours of your grill. Today’s pork is relatively lean, so it benefits from a fast sear on your grill. High heat browns the meat before the interior overcooks and dries out. While the grill is running at full throttle, it’s easy to toss on a few onions too. They automatically taste good with anything grilled.
Serves 4
Ingredients:
1/2 cup (125 mL) molasses
1/4 cup (60 mL) spiced rum
2 tablespoons (30 mL) grainy mustard
1 tablespoon (15 mL) soy sauce
1 teaspoon (5 mL) ground allspice
1 teaspoon (5 mL) your favourite hot sauce
2 pork tenderloins (each 8 to 12 ounces/250 to 375 g), trimmed and patted dry
2 large red onions, thickly sliced
4 green onions
A good drizzle of olive oil
A sprinkle or two of salt and lots of freshly ground pepper
Directions:
1. Stir the molasses, rum, mustard, soy sauce, allspice, and hot sauce together. Place the pork in a resealable plastic bag, then pour in the marinade. Massage with your fingers, evenly distributing the flavour. Marinate for at least 1 hour or refrigerate overnight for maximum flavour.
2. Prepare and preheat your grill to its highest setting.
3. Arrange the red onions on a baking sheet, carefully keeping the rings intact. Lay the green onions next to each other on the same sheet. Drizzle them all lightly with olive oil and season them with salt and pepper to your taste.
4. Remove the tenderloins from the marinade, discarding the marinade. Place the tenderloins diagonally across the grates of the grill. Grill, turning once or twice, until a meat thermometer inserted into the thickest part of the meat reads between 160°F and 170°F (70°C to 75°C), 15 to 20 minutes. Transfer the pork to a serving platter, loosely tent with foil, and let rest for a few minutes, giving it a chance to reabsorb its juices. Meanwhile, carefully position the green onions perpendicular to the grates, and carefully place the red onions next to them. Grill until lightly browned, about 10 minutes on each side.
5. Slice the pork and arrange on plates or a platter. Scatter both kinds of onions over the sliced pork. Serve and share!
Tip:
Under pressure from the high heat of the grill penetrating from the exterior, the delicate juices of pork tenderloin (or any meat, for that matter) concentrate in the meat’s centre. If the meat isn’t allowed to rest before it’s sliced, those juices are released, squeezed out by tense meat fibres, to pool on your plate. Resting allows the heat-stressed meat fibres to relax and to reabsorb the flavourful juices.
Pork tenderloins are excellent for grilling. They easily absorb aromatic marinade flavours and then the flavours of your grill. Today’s pork is relatively lean, so it benefits from a fast sear on your grill. High heat browns the meat before the interior overcooks and dries out. While the grill is running at full throttle, it’s easy to toss on a few onions too. They automatically taste good with anything grilled.
Serves 4
Ingredients:
1/2 cup (125 mL) molasses
1/4 cup (60 mL) spiced rum
2 tablespoons (30 mL) grainy mustard
1 tablespoon (15 mL) soy sauce
1 teaspoon (5 mL) ground allspice
1 teaspoon (5 mL) your favourite hot sauce
2 pork tenderloins (each 8 to 12 ounces/250 to 375 g), trimmed and patted dry
2 large red onions, thickly sliced
4 green onions
A good drizzle of olive oil
A sprinkle or two of salt and lots of freshly ground pepper
Directions:
1. Stir the molasses, rum, mustard, soy sauce, allspice, and hot sauce together. Place the pork in a resealable plastic bag, then pour in the marinade. Massage with your fingers, evenly distributing the flavour. Marinate for at least 1 hour or refrigerate overnight for maximum flavour.
2. Prepare and preheat your grill to its highest setting.
3. Arrange the red onions on a baking sheet, carefully keeping the rings intact. Lay the green onions next to each other on the same sheet. Drizzle them all lightly with olive oil and season them with salt and pepper to your taste.
4. Remove the tenderloins from the marinade, discarding the marinade. Place the tenderloins diagonally across the grates of the grill. Grill, turning once or twice, until a meat thermometer inserted into the thickest part of the meat reads between 160°F and 170°F (70°C to 75°C), 15 to 20 minutes. Transfer the pork to a serving platter, loosely tent with foil, and let rest for a few minutes, giving it a chance to reabsorb its juices. Meanwhile, carefully position the green onions perpendicular to the grates, and carefully place the red onions next to them. Grill until lightly browned, about 10 minutes on each side.
5. Slice the pork and arrange on plates or a platter. Scatter both kinds of onions over the sliced pork. Serve and share!
Tip:
Under pressure from the high heat of the grill penetrating from the exterior, the delicate juices of pork tenderloin (or any meat, for that matter) concentrate in the meat’s centre. If the meat isn’t allowed to rest before it’s sliced, those juices are released, squeezed out by tense meat fibres, to pool on your plate. Resting allows the heat-stressed meat fibres to relax and to reabsorb the flavourful juices.
Printed from https://recipe.bluelayer.org/recipe/75985/molasses-rum-grilled-pork-tenderloin-with-grilled-green-and-red-onions