By Protein
Grilled Pork Tenderloin with Apple Onion Jam Recipe
Ingredients
- 1-1/2 QT. Pork Loin Brine (Sub-Recipe)
- 2 EA. ibp Trusted Excellence® Supreme Trim® Boneless Pork Tenderloin
- 1 TBSP. Unsalted Butter, Softened
- 3 TBSP. + 1 TSP. Caraway Rub - Divided (Sub-Recipe )
- 2 CUPS Apple Onion Jam (Sub-Recipe)
Do some prep for this grilled pork tenderloin recipe, and you’ll get a ton of huge flavor. Make the brine and cover your pork with it. Meanwhile, whip up the sweet and tangy apple onion jam. Season the tenderloin with Carraway Rub and then grill it up. Serve the loins with some warm apple onion jam for a haute take on a classic dinner that will really elevate your menu.
Made with ibp Trusted Excellence® Supreme Trim® Boneless Pork Tenderloin
Directions
- Strain the brine and discard the solids. Place the pork loins in a lidded container and pour enough strained brine over to cover. Refrigerate for 4 hours.
- Combine the butter and 1 teaspoon caraway rub in a bowl.
- Remove the loins from brine and pat dry with paper towels. Discard the brine.
- Microwave the butter mixture for 30 seconds to melt and brush it on all sides of each loin.
- Dust each loin on all sides with 3 tablespoons caraway rub. Let the tenderloins sit for 30 minutes at room temperature before cooking.
- Heat a grill to 400ºF using a 2-Zone setup. Place the seasoned pork loins on the hot side of the grill and cook for 10 minutes, turning each loin frequently to evenly brown all sides.
- Move the loins to cool side of grill, and continue to cook 10 minutes, or until a meat thermometer placed in the thickest part of the loins reads a temperture of 140ºF.
- Remove the loins from the heat and let rest 10 minutes.
- Sliced and serve warm with warmed apple onion jam.
Pork Brine
Yield: 6-8 Servings
Ingredients
- 1 QT. + 1 CUP Apple Juice
- 1/2 CUP Kosher Salt
- 1/4 CUP + 2 TBSP. Light Brown Sugar
- 2 TBSP. Coriander Seeds
- 4 EA. Small Bay Leaves
- 1 TBSP. + 1 TSP. Whole Black Peppercorns
- 2 TSP. Black Mustard Seeds
- 1/2 TSP. Crushed Red Pepper Flakes
Directions
- In a large pot or lidded container, whisk apple juice, salt and brown sugar until dissolved.
- Stir in the remaining ingredients; cover and refrigerate 24 hours before using.
Apple Onion Jam
Yield: 6-8 Servings
Ingredients
- A mount MAIN INGREDIENTS
- 1 TBSP. Canola Oil
- 2-1/2 CUPS Yellow Onions, Finely Diced (About 2 Medium Onions)
- 3 CUPS Tart Apples, Peeled and Finely Chopped (About 2 Large Apples)
- 3 TBSP. Sugar
- 2 TSP. Salt
- 2 TBSP. Apple Cider Vinegar
- 5 EA. Sprigs Thyme
- 2 TSP. Mustard Seed
Directions
- In a 3-quart saucepan, heat oil and onions over medium heat. Sauté the onions until they begin to caramelize (about 7 minutes).
- Add all the remaining ingredients, cover, and reduce the heat to low. Cook 15 minutes, or until the apples are tender and mash easily with a fork.
- Remove from the heat, uncover, and let the jam cool completely to room temperature. Refrigerate in an airtight container until ready to use.
Caraway Rub
Yield: 6-8 Servings
Ingredients
- A mount MAIN INGREDIENTS
- 3 TBSP. Kosher Salt
- 1 TBSP. Freshly Ground Pepper
- 1 TSP. Crushed Red Pepper
- 1 TBSP. Freshly Ground Caraway
- 1 TSP. Granulated Garlic
- 1/2 TSP. Granulated Onion
Directions
- In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.
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