Thursday, August 2, 2012

Pork Tenderloin with Two Honey-Based Marinades

What is the next wave in cooking?  Williams-Sonoma is betting that chicken coops and beehives in your backyard are the answers.  The W-S catalog arrived the other day.  I was almost to the end, wiping the drool off my chin and plotting my strategy for rationalizing all sorts of purchases, when I saw these 2 items.  Does W-S really believe that the pricey real estate to promote these items will pay off?  Obviously so.  Then I read the August edition of Southern Living and they had an article about people raising chickens in their backyard and one guy featured was from Dallas.  Baffling.  I seriously thought that only Temple Emanu-El's Early Childhood Education Center and The Lamplighter School were crazy (errr… advanced) enough to have them.  I don’t think Shelly Sender, Director at Temple's ECEC, has a beehive (yet) but it wouldn’t surprise me if she has that as part of her vision which currently includes a productive vegetable and herb garden, a teaching kitchen and now a chicken coop.

Since having a beehive will be commonplace within a few months, I wanted to be ready and started searching for honey recipes.  In addition to my brother sending a link to The Archies singing “Sugar, Sugar” (aww….honey, honey), he and my mother sent me the same link to The National Honey Board.  Helpful, no really. 

Thankfully, TBM readers came through with their favorite recipes including honey.  Stacey submitted a new variation to granola which I have added to the earlier post.  Check it out!  Carolyn sent me this marinade for pork tenderloin which is very similar to one that I have used from a 2002 Southern Living.   


Happy Birthday Wilbur!  Go USA!!


Carolyn’s Pork Tenderloin Marinade 
Pork Tenderloin with Carolyn's Marinade
1.      1/2 Cup soy sauce 
2.      1/4 Cup Worcestershire
3.      1/4 Cup Canola Oil
4.      1/3 Cup red wine vinegar
5.      1/4 Cup honey
6.      1 Tablespoon dry mustard
7.      2 cloves garlic, crushed
8.      1/3 Cup lemon juice
9.      4 Tablespoons brown sugar
10.  Grated fresh ginger
11.  Chopped parsley
12.  Orange zest from 1 fresh orange
13.  2 Pork tenderloins

Combine all ingredients.  Tie 2 pork tenderloins together and place in a Ziploc bag.  Reserve some marinade for basting.  Pour remainder of marinade into bag with tenders and place in refrigerator for several hours or preferably overnight.  Remove tenders from marinade (and discard marinade) and either bake in oven (375 degrees, 20-30 minutes) or grill, basting with the reserved marinade until done (pork should reach an internal temperature of 170). 

Honey Mustard Pork Tenderloin
1.      ¾ c honey
2.      6 T light brown sugar
3.      6 T cider vinegar
4.      3 T Dijon mustard
5.      1 ½ t paprika
6.      2 (3/4 – 1 lb each) pork tenderloins
7.      1 t salt
8.      1 t pepper

Mix ingredients #1-5 together.  Place pork in a Pyrex dish and pour marinade over.  Bake at 375 for 20-30 minutes until internal temperature reaches 170.  Remove pork and set aside.  Pour remaining marinade into a saucepan and cook over medium-high heat until it thickens to become a glaze.  (I like to eat this with biscuits).


Anonymous said...

Pork is the most dangerous meat for salmonella contamination. I wouldn't baste the cooking meat "until done" with the bloody marinade!

The Baker's Mann said...

I am VERY hyper about properly cooking meat and use my meat thermometer often. You make a good point and I have updated the recipe to separate marinade into 2 parts - some for basting and which has not been in direct contact with the raw pork - and some for marinating (and which should be discarded after marinating). Thanks for the feedback!