Balsamic Glazed Pork Tenderloin
Cranberry Balsamic Glazed Pork Tenderloin
Learn how to make a delicious glaze and injection for a pork loin that will really impress your guests. This is an easy recipe that takes a small amount of prep time, and the glaze is very versatile; it will work for loins or chops!
16-20 oz Pork Tenderloin
1 1/2 tablespoons butter
1 Cup chopped Onion
1 Cup Low-salt Chicken Broth
2/3 cup of Cranberry Sauce
2 Tablespoon of Balsamic Vinegar
2 Tablespoons of Rosemary Basil & Thyme
InstructionsThe beauty of this recipe is that it is super simple! You need to do a little prep work to make sure everything is timed correctly, though. Get your Cranberry Sauce, Balsamic Vinegar, Onions, Rosemary Basil & Thyme, and Butter ready to go. Just before cooking, inject your Pork Loin with your seasoning so it has a few extra minutes to flavor the loin.
Dissolve your Honey Chipotle in about 4-6 ounces of water. Insert the injector into the mixture and fill it all the way up. Insert into and inject the pork being careful to keep as much of the seasoning inside as possible. Some will come back out of the holes; this is okay and expected. Once the mixture comes out of any opening as soon as you inject or when you pull the injector out, and most of what you injected comes back out that whole you know you are done.
Melt your butter in a heavy skillet over medium heat. Add your chopped onion and your Rosemary Basil & Thyme seasoning and saute until the onion is soft; this should take 2-3 minutes over medium-high heat. Once onions are sauteed, add the broth, cranberry sauce, and balsamic vinegar until the cranberry sauce “melts”. If it seems a little watery for a glaze, you can use some cornstarch to thicken it up. Set glaze aside.
Put your Pork on the grill and use your sop mop to coat the loin liberally on all sides; try to leave a little glaze to cover the loin after you take it off the grill. Cook at 210° until the internal temperature is 145°. One note here, with the sugar in our glaze, it might take a little longer than normal to get that loin up to 145° as it forms a crust on the outside than can make the heat transfer to the center of the loin slower.
Once the pork is done, slice it and serve it to your guests! With the minimal amount of work you had to do to make this dish, you should be very happy with the results!
Watch the results of what happened when I cooked this recipe in a competition against Austin in the video below!
Watch WaltonsTV: National BBQ Competition