Tag: pork loin chips gordon ramsey

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin




My daughter has this runny nose. It somehow creates this constant smear of dirt on the side of her cheek. I call it “booger face”. Gross, right? Well, if you have kids you know exactly what I am talking about- you don’t get to them with a tissue every time they need it and so they wipe their runny nose across their cheek with their hand. It ends up collecting dirt as it dries and leaves them looking like they just rolled their face around in the backyard. I’ve spent the last two days wiping her face clean on 30 minute intervals. And now I have a 102+ temperature. GREAT.

I am keeping a good 3 foot distance between me and my 5 month old for the moment. There is nothing worse than a sick baby. But because I know I can’t, all I want to do is pick him up, squeeze him, and plaster him with kisses… I just want to devour that baby! I’ll have to settle with just appreciating his cuteness from afar until I am better though.

On a totally different note- I made this crockpot pork for Dave last week. I am always looking for new things to make for him, to keep things interesting. I don’t know why I bother though. I am sure he wouldn’t feel any different about the meals I made for him if I simply rotated the same 3 meals for the rest of his life. I swear, if food wasn’t necessary for survival he wouldn’t eat. He’s crazy.




So since I don’t eat pork, I didn’t personally try this meal and can’t tell you what I thought of the recipe. I can tell you that my Husband ate it until there were no more leftovers and he was very pleased with it. It is also highly rated at the site where I found the recipe. Not to mention that it was super easy to make as well. It is a crockpot recipe after all!

And even though I don’t really eat meat, I do have a great appreciation for a good caramelized crust. The original recipe has you start to glaze the pork during the last hour of cooking and then serve it as is when it is done in the crockpot. I didn’t both glazing it in the crockpot and instead glazed in on a sheet pan and put it under the broil. I repeated this 3 or 4 times to get a good caramelized crust going. I just think its a better method, even if it is a bit more work. There is no way it will caramelize in the crockpot, will it? I don’t know, I don’t make enough crockpot recipes to have any idea. Anybody out there know whether of not it would?




Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
  • 2 pounds Pork tenderloin
  • 1 teaspoon Ground sage
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 clove Garlic; crushed
  • ½ cup Water
  • ½ cup Brown sugar
  • 1 tablespoon Cornstarch
  • ¼ cup Balsamic Vinegar
  • ½ cup Water
  • 2 tablespoons Soy sauce
  1. Mix together the seasonings: sage, salt, pepper and garlic.
  2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
  3. Cook on low for 6-8 hours.
  4. hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
  5. Heat over medium and stir until mixture thickens, about 4 minutes.
  6. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  7. Serve with remaining glaze on the side.

adapted from Big Oven

Tagged as:
crockpot,
dinner,
meat,
pork,
Savory

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My Best Grilled Pork Tenderloin – Memphis Style

BBQ at its absolute tastiness. This is the best grill pork tenderloin… period.  Moist, tender and the most wonderful spicy taste.

Memphis BBQ Pork Tenderloin is the most common recipe people clam as their all time favorite from my site. It had a special spot on my site for a year and a half as “My One Must Try Recipe”. And I called it the best meal I had ever grilled at the time and it probably still is. It really is that good.

When the local school superintendent mentioned it last weekend, I realize I hadn’t grilled this for over a year and I couldn’t remember the ingredients (which I almost always can). The next morning, I peaked at some site stats and zero page views in the previous 30 hours. I was horrified. It is so time for a re-post.

I start with a well trimmed pork tenderloin. You need to get the silverskin and any other membranes off so the brine and the dry rub can do their thing. Brine for a few hours to make that already moist and tender meat even moister. A dry rub to add flavor for a few hours. Then let rest at room temp for 30 minutes prior to grilling. This allow you get to the correct internal temperature easier without over cooking the spicy crust.

Rating

At the time of the original, I rated it 9.7 which was the highest ever at that time.

Notes: You can skip the brine and suffer a little decrease in moisture
and tenderness. It is not absolutely necessary to rest at room temp but
you will get to the desired internal temp on the grill easier if you can
get some warm up before grilling as the grill preheats.

Great BBQ requires great sauce. Try this one.
Link to the wonderful Memphis BBQ Sauce

Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar. Mix well in a one gallon food storage bag.

 Trim a pork tenderloin of any silverskin, loose fat and membranes.

 Add the tenderloin to the brine and refrigerate for 1 to 4 hours.

Mix the Memphis dry rub: 2 T paprika, 1 T brown sugar, 1 t black pepper, 1/2 t chili powder, 1/4 to 1/2 t cayenne pepper, 1/2 t dry mustard, 1/2 t garlic powder, 1/2 t onion powder, 1 T kosher salt – only add if not brining
When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.

Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about 1/4 of the rub for later.

Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.

Remove from refrigerator, unwrap and rub with
the remainder of the rub on all sides and allow to rest at room temp for
20-30 minutes. Preheat grill. You want a surface temp of  about 500 degrees. That is medium high on my super duper Weber.  High on lesser grills. Clean and oil  the grill well. This last step is important or it will stick.

Grill for 5-6 minutes per side and then decrease heat  a little
and continue to flip about every 5-6 minutes until internal temp of 150.
About 25 minutes total. Let rest for 5-10 minutes before cutting.

Serve with Memphis BBQ sauce.

My Best Grilled Pork Tenderloin – Memphis Style
by May-2-2013

BBQ at its absolute tastiness. This is the best grill pork tenderloin… period. Moist, tender and the most wonderful spicy taste.

Memphis BBQ Pork Tenderloin is the most common recipe people clam as their all time favorite from my site. It had a special spot on my site for a year and a half as “My One Must Try Recipe”. And I called it the best meal I had ever grilled at the time and it probably still is. It really is that good.

Ingredients
  • 1 pork tenderloin

Brine

  • 4 cups water
  • 4 T table salt
  • 3 T brown sugar

Dry Rub

  • 2 T paprika
  • 1 T brown sugar
  • 1 t black pepper
  • 1/2 t chili powder
  • 1/4 to 1/2 t cayenne pepper
  • 1/2 t dry mustard
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1 T kosher salt – only add if not brining
Instructions
1) Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar. Mix well in a one gallon food storage bag.2) Trim a pork tenderloin of any silverskin, loose fat and membranes. Add the tenderloin to the brine and refrigerate for 1 to 4 hours.3) Mix the Memphis dry rub: 2 T paprika, 1 T brown sugar, 1 t black pepper, 1/2 t chili powder, 1/4-1/2 t cayenne pepper, 1/2 t dry mustard, 1/2 t garlic powder, 1/2 t onion powder, 1 T kosher salt- only add if you do not brine4) When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.5) Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about 1/4 of the rub for later.6) Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.7) Remove from refrigerator, unwrap and rub with the remainder of the rub on all sides and allow to rest at room temp for 20-30 minutes. 8) Preheat grill. You want a surface temp of about 500 degrees. That is medium high on my super duper Weber. High on lesser grills. Clean and oil the grill well. This last step is important or it will stick.9) Grill for 5-6 minutes per side and then decrease heat a little and continue to flip about every 5-6 minutes until internal temp of 150. About 25 minutes total. Let rest for 5-10 minutes before cutting. 10) Let rest for 5-10 minutes before cutting.
Details

Prep time: Cook time: Total time: Yield: 4 servings

Updated

May 2 2013

Dan Mikesell

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