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A board sauce for pork tenderloins

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Austin Egghead
Austin Egghead Posts: 3,966
in EggHead Forum

We did two pork tenderloins late tuesday evening (no pictures). They were seasoned with Cluck and Squeal and Aw Sh*t. Just as they were ready to come off the mini Lloyd spooned over some of the peach coriander jam on one loin. It was really good. The jam really complimented the pork and the rubs. 

Last nite we warmed the remaining tenderloin but Lloyd added a twist. He made a board sauce of equal parts of the mustard and the jam on a board and placed the rewarmed loin in the mixture. Out of ballpark. Not to hot, not too sweet (the jam isn't that sweet to begin with) a real compliment to the rewarmed pork.

We definitely recommend these two items  
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Large, small and mini now Egging in Rowlett Tx
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  • Mickey
    Mickey Posts: 19,674
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    Got to get the Mustard. Do the pickles and jalapeño about a bottle a week.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • caliking
    caliking Posts: 18,731
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    You sold me on bacon jam, now I gotta try this. Where did you find the peach coriander jam?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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