Best Sugar N Spice Pork Tenderloin From The James Beard House Recipes

Sticky BBQ-Glazed Pork Tenderloin image

Provided by Ree Drummond Bio & Top Recipes

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons smoked paprika
1 tablespoon packed brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 pork tenderloins
1 cup store-bought barbecue sauce
2 tablespoons olive oil
Grilled Pineapple Pepper Relish, recipe follows, for serving
1/2 pineapple, cored and sliced into rings
5 tablespoons olive oil
3 jalapeños, halved and seeded (or leave some seeds for more heat)
1 poblano pepper, halved and seeded
1 large red bell pepper, quartered
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
1 tablespoon agave syrup
1 lime, zested and juiced

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
Heat a grill pan or grill over medium heat.
Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

Sugar 'n' Spice Pork Tenderloin from the James Beard House image

Provided by Chef Gruyegravere

Categories Pork

Time 12h30m

Yield 1 tenderloin, 4 serving(s)

Number Of Ingredients 12

1 cup water
4 tablespoons coarse salt
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1 1/2 lbs pork tenderloin
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
3 whole star anise
1 tablespoon szechuan peppercorns
2 teaspoons coarse salt
1 1/2 teaspoons black pepper
1 tablespoon olive oil

Steps:

To brine the pork, combine all of the ingredients for the brine in deep bowl. Trim the pork tenderloin of all silverskin and place in the bowl. Cover and refrigerate for 12 hours.
To finish the pork, combine the brown sugar, cinnamon, star anise, Szechuan peppercorns, salt, and pepper in a spice or coffee grinder and process until ground to a powder.
Preheat the own to 350°F (175°C).
Remove the pork from the brine and pat dry.
Coat the pork with the spice mixture, pressing it on to form an even crust.
Heat the olive oil in an ovenproof pan and sear the pork on all sides. Place the pan in the oven and roast pork for about 20 minutes, or until the pork has reached the desired doneness.
To serve, carve the pork into 1/2-inch-thick slices.