Name: Grilled Pork Tenderloin with Sweet-Spicy Rum Glaze
Total time: 40 min
Ingredients: ½ cup packed brown sugar; ½ cup apple jelly; ¼ cup dark rum; 3 tablespoons cider vinegar; 1 tablespoon molasses; ¼ teaspoon red pepper flakes; 2 tablespoons Dijon mustard; 2 tablespoons minced fresh cilantro; 2 (12- to 16-ounce) pork tenderloins, trimmed; 1 teaspoon table salt; ½ teaspoon pepper

Why This Recipe Works

Adding a glaze to grilled pork tenderloin is a great way to boost the flavor of this mild meat, but a sugary glaze can cause flare-ups on the grill. To prevent this, we first reduce the glaze on the stovetop so that it will cling to the meat without dripping and then wait to apply the glaze until the pork is nearly cooked through. To double the flavor, we set aside some of the glaze to pass at the table as well.

Before You Begin

While light, golden, and even spiced rums can be used, we prefer the deep, earthy flavor of dark rum in this recipe. For the molasses, avoid blackstrap—it will make the glaze unpalatably bitter. This recipe pairs well with any grilled vegetable, which you can cook while the pork is resting.

Instructions

Simmer ½ cup packed brown sugar, ½ cup apple jelly, ¼ cup dark rum, 3 tablespoons cider vinegar, 1 tablespoon molasses, and ¼ teaspoon pepper flakes in saucepan over medium heat, stirring occasionally, until syrupy, about 5 minutes. Off heat, whisk in 2 tablespoons Dijon and 2 tablespoons minced cilantro. Cover and keep warm.

Pat 2 trimmed pork tenderloins dry with paper towels and sprinkle with 1 teaspoon table salt and ½ teaspoon pepper. Grill over hot fire until browned on all sides and meat registers 135 to 140 degrees, about 12 minutes. Brush with half of glaze and cook 1 minute longer, turning to glaze and char all sides. Transfer to cutting board, tent with foil, and let rest 5 minutes. Slice pork and serve, passing remaining glaze separately.