Pork Tenderloin Southern Style

Ingredients
2 teaspoons extra-virgin olive oil , divided
1/2 each small onion , finely chopped
1 each jalapeño pepper , seeded and finely chopped
1 clove garlic , finely chopped
1/4 cup molasses
1/4 cup cider vinegar
2 tablespoons Dijon mustard
2 teaspoons reduced-sodium soy sauce
2 each 3/4-pound pork tenderloins , trimmed
Freshly ground pepper to taste


Instructions
Preheat oven to 425°F. Heat 1 teaspoon of the oil in a medium saucepan over medium heat. Add onion, jalapeño and garlic; sauté until softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce; reduce heat to low and simmer, stirring occasionally, until quite thick, about 7 minutes.
Rub tenderloins generously with black pepper. Heat the remaining 1 teaspoon oil in a medium ovenproof skillet over medium-high heat. Add the tenderloins and cook, turning, until well browned on all sides, 2 to 3 minutes.
Brush the pork generously with some of the barbecue sauce. Place the skillet in the oven and roast for 7 minutes. Turn over the tenderloins and brush them with remaining sauce and roast for 7 to 8 minutes more, or until the internal temperature is 160°F. Let the pork rest for 5 minutes. Carve into 3/4-inch-thick slices and serve.



Nutritional Information
Servings Per Recipe: 6 servings
Amount Per Serving:
Calories 292.0
Total Fat 8.0g
Saturated Fat 2.0g
Cholesterol 124.0mg
Sodium 226.0mg
Total Carbs 12.0g
Dietary Fiber 0.0g
Protein 40.0g


Courtesy of EatingWell.com

this sounds awesome. Will you cook it for me? I'm feeling lazy today.

:laugh: :laugh:

Me too. That's why I'm looking up some lazy recipes for next weeks dinners.:embarassed:

Already did the whole nacho/turkey burger thing this week.:laugh:

this sounds awesome. Will you cook it for me? I'm feeling lazy today.

:laugh: :laugh:

Me too. That's why I'm looking up some lazy recipes for next weeks dinners.:embarassed:

Already did the whole nacho/turkey burger thing this week.:laugh:

I do this too. sometimes even cook up lots of recipes on the week end and freeze. take them out when I want them and zap'em. so much easier. especially on busy days and late nights.

Me too!! Such a time saver! You just reminded me that I have some vegetable beef soup in my freezer that I can use next week SO only four more nights to plan. WOOT! :drinker:

Thank you so much!