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APL Peach and Rosemary Glazed Pork Tenderloin

Comments

  • Legume
    Legume Posts: 15,936
    That looks damn good.  Now pass me some good bread to sop that juice up.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • bluebird66
    bluebird66 Posts: 2,945
    That looks great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • NDG
    NDG Posts: 2,435
    looks great, I have tenderloins in the freezer so I plan to do this very soon.  I did a search and found video of someone following this recipe, and below is list of ingredients . . 

    Adam Perry Lang's Serious BBQ Book:

    Brine    :
    • 1 tablespoon crushed red pepper flakes (rehydrated in 2 tablespoons of boiling water) 
    • 4 cups peach nectar 
    • 2 cups water 
    • 1/4 cup kosher salt 
    • 1/4 cup brown sugar 
    • 4 cloves of garlic, peeled, halved, and finely minced 
    • 1 tablespoon freshly ground black pepper 
     Seasoning Blend:
    • 2 tablespoons chili powder 
    • 2 tablespoons dry mustard 
    • 1 tablespoon brown sugar 
    • 1 tablespoon garlic salt 
    • 1 teaspoon finely ground fresh black pepper 
    • 1 teaspoon cayenne pepper 
     Glaze:
    • 1 cup peach preserves 
    • Juice of 1/2 lemon 
    • 4 cloves garlic, finely minced 
    • 1 tablespoon apple cider vinegar 
    • 1 tablespoon fresh rosemary leaves 
    • 1 teaspoon coarsely ground black pepper 
    • 1/4 cup vegetable oil 
    • 6 tablespoons melted unsalted butter
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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