Results of Jalapeno Mustard Glazed Pork Tenderloin

Bordello

Jalapeno Mustard Glazed Pork Tenderloin by:
Robert Mondavi Winery Chef Sarah Scott[p]Did these yesterday, they were excellent.
I left the loins wrapped in plastic for 2 days. Cooked direct at about 225 to 250° for about 15 min. with a mixture of chips,one flip then went indirect about 325 to 350° for almost an hour. (took the temp awhile to come up because of putting the ceramic plate setter in for the indirect set-up. Took them off at 149°, man were these good.

Created by: Robert Mondavi Winery Chef Sarah Scott [p]Serves 6 to 8 as an hors d'oeuvre [p]Ingredients:
1/2 cup sweet and hot mustard
3 Tbsp. white wine (I used a big glug of cognac)
2 Tbsp. honey
1 bunch green onions, thinly sliced
1/4 cup cilantro leaves, minced
4 garlic cloves,minced (I used a short sprinkle of G. powder)
1 jalapeno, minced
1 lb. boneless pork tenderloin, trimmed [p]Directions:
Combine the mustard, wine and honey in a medium bowl. Add the onions, cilantro, garlic jalapeno. [p]Transfer to a self-sealing plastic bag and add the pork.
Marinate at least 2 hours in the refrigerator. [p]Preheat oven to 350° F. [p]Remove the pork from the marinade and wipe off any excess. Place in a shallow roasting dish and bake until it reaches an internal temp of 135°, about 20 minutes, basting occasionally with marinade. Let cool slightly before slicing. [p][p]

J Appledog

Ah, New Bob, you have inspired me! I [p]have the meat marinating as we speak, so to speak. I used sherry instead of wine (because it was open) but I think that rum would be even better. I used Mrs. Dog's Disappearing Mustard (house brand) and skipped the jalapeño. [p]I'll let you know how it turns out.[p]88 degrees here in Michigan! JCA

Bordello

J Appledog,[p]I hope you will be as happy as I was. (I am worried, have not seen my neighbors today) Please let me know what you think but remember I am easy to please. I always appreciate honesty, if you don't care for it, please speak as to why, so that others can decide if they would like to try it.[p]May you have a great cook,
New Bob[p]

BlueSmoke

New Bob,
Your recipe "talks to my taster." Gonna try it this weekend with a couple of variations. I'm planning on substituting a snort of tequila for the wine, and marinating some nice thick chops.[p]Ken

Big Murth

New Bob,
I am a devotee of pork tenderloins, and also, understand the reason behind an initial (if not whole) direct cook...to get that seared action on the surface of the meat.
But I'm curious---you started out direct, which effectively seared the meat thereby sealing the innards from subsequently getting any smoke infusion. Am I sounding a little stupid or ignorant here...or am I possibly(!) on to something? Seems to me one would almost want to reverse the procedure--smoking up a storm initially, and then perhaps later, pulling the plate setter off, crank up the fire and buzz that baby to a fine crusty finish!! Love to hear your input, as always, & as always I'm continuing to learn from you and the rest of the gang!!
Thanks,
Big Murth
p.s. My Puerco Adobo recipe (pork tendies) seems to come out better when I simply just cook it indirect, and somehow enough heat puts a nice light crust on that one when I cook it.

Big Murth

New Bob,
By the way, I know that the pork got a big "glug" of cognac...but I'm curious as to how many glugs the chef got?
Big Murth

Bordello

Big Murth,
Tooooooo many. ÖÖÖ

Bordello

BlueSmoke,
Sounds interesting, be sure to post your results please.
Cheers,
New Bob

Ca_rnivore

Big Murth,[p]I do believe that you're onto something, sir! I have a recipe for bacon-wrapped, maple syrup-glazed pork tenderloin
that I've been doing for about a year. I've done it several different ways, and I seem to get a smokier and juicier(sp?) product cooking indirect with a quick direct sear at the end to firm up the bacon.[p]There's been some banter about getting a government grant to document the effects of using aspen to smoke. I think we also need one for this pork tenderloin searing question!LOL[p]--Kevin

Bordello

Big Murth,
I started them on the low side, 225 creeping slowly to 250 with one flip during the first 15 to 20 min. which I feel gives them enough time to take on some smoke.
I went indirect for two reasons, first, I feel my loins come out more tender and juicy then when I do them direct for the entire cook.[p]2. I was showing off Mr. Egg and the different ways in which he works. My neighbors were here watching the magic being performed for their first time. I sent 2 loins home with them, one with only a rub, the other with the mustard glaze, kept one mustard glazed loin for myself.[p]I went and asked them how they liked the end product, the one with rub was great they said, but the one with the glaze was a killer. You should have seen their faces as they were expressing themselves. They said I can do that for them anytime. [p]
Cheers to ya Big Murth
New Bob

Bordello

Ca_rnivore,
Next time I will try the direct sear at the end to see how I like it. Always need to keep trying different ways to better the cook.
Happy Egg-n,
New Bob