101 Cooking For Two - Everyday Recipes for Two: Cinnamon Honey Grilled Pork Tenderloin

Monday, April 12, 2010

Cinnamon Honey Grilled Pork Tenderloin

Cinnamon Honey Grilled Pork Tenderloin from 101 Cooking For Two
This is a adaptation of an oven recipe I found at Well Seasoned, a Canadian retail site. Easy to complete in an afternoon. Brine for 1 hour, marinade for 2 hours then less than 30 minutes cooking. Very easy.


Results: 8.5 Very moist. I'm talking cut with your fork tender here. Very cinnamon tasting.

Notes: I'm doubling the cumin next time. I oiled the grill very very well and had no sticking issues.

Tools: Nothing special

Ingredients:
1 pork tenderloin
Brine
2 c cold water
2 T table salt
1 T sugar
Marinade
1 T cinnamon
1/2 t salt
1/4 t pepper
1/4 t cumin
1 T olive oil
1 t honey

Instructions
1) Trim tenderloin of silver skin and any covering membranes or solid fat.

2) In a 1 gallon zip lock bag, mix the brine of water, salt and sugar. Add tenderloin. Squeeze air out of bag and seal. Place in bowl and refrigerate, making sure all the meat is covered for 1-2 hours.

3)  Mix marinade ingredients in small bowl. Hint: heat the one teaspoon measure with hot water prior to measuring honey and it will come off easier.

4) Lay out a sheet of plastic wrap large enough to easily encase the tenderloin. Remove tenderloin from brine and pat dry.
 
5) Place tenderloin about 1/3 from the edge of the plastic. Brush with marinade and roll the tenderloin over and be sure to cover every bite of the loin.
6) Wrap tightly with the plastic wrap and refrigerate for 2-4 hours.
7) Preheat grill on high for 20 minutes. Clean grates well and oil extremely well. Decrease heat to medium.

8) Grill on each side for 6-7 minutes. Cook until internal temp is 160 minimum. About 20-25 minutes.

9) Remove from grill and let set for 5-10 minutes, cut and serve.




Cinnamon Honey Grilled Pork Tenderloin


The second in my Grilled Pork Tenderloin series. This is a adaptation of an oven recipe I found at Well Seasoned, a Canadian retail site. Easy to complete in an afternoon. Brine for 1 hour, marinade for 2 hours then less than 30 minutes cooking. Very easy. Results: 8.5 Very moist. I'm talking cut with your fork tender here. Very cinnamon tasting. Notes: I'm doubling the cumin next time. I oiled the grill very very well and had no sticking issues.
Ingredients
1 pork tenderloin Brine 2 c cold water2 T table salt1 T sugar Marinade1 T cinnamon1/2 t salt1/4 t pepper1/4 t cumin1 T olive oil1 t honey
Instructions
1) Trim tenderloin of silver skin and any covering membranes or solid fat.2) In a 1 gallon zip lock bag, mix the brine of water, salt and sugar. Add tenderloin. Squeeze air out of bag and seal. Place in bowl and refrigerate, making sure all the meat is covered for 1-2 hours.3) Mix marinade ingredients in small bowl. Hint: heat the one teaspoon measure with hot water prior to measuring honey and it will come off easier.4) Lay out a sheet of plastic wrap large enough to easily encase the tenderloin. Remove tenderloin from brine and pat dry.5) Place tenderloin about 1/3 from the edge of the plastic. Brush with marinade and roll the tenderloin over and be sure to cover every bite of the loin.6) Wrap tightly with the plastic wrap and refrigerate for 2-4 hours.7) Preheat gr8) Grill on each side for 6-7 minutes. Cook until internal temp is 160 minimum. About 20-25 minutes.ill on high for 20 minutes. Clean grates well and oil extremely well. Decrease heat to medium.8) Grill on each side for 6-7 minutes. Cook until internal temp is 160 minimum. About 20-25 minutes.9) Remove from grill and let set for 5-10 minutes, cut and serve.
Details
Prep time: Cook time: Total time: Yield: 3-4 servings

Updated

April 28, 2011

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2 Comments:

At April 18, 2010 at 8:55 PM , Blogger Chris said...

Cinnamon, that's a spice I haven't thought of using with pork. Was it too strong? (Wondering about your "very cinnamon tasting" comment.)

 
At April 19, 2010 at 10:51 AM , Blogger Dr Dan said...

More cumin would make it more meat like. But with a sweet white wine, I will definitely do this again.

 

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