Spicy Brown Sugar Pork Tenderloin

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Pair and freeze with Orange-Glazed Carrots and Cheddar Corn Muffins

Spicy Brown Sugar Pork Tenderloin Recipe

By Tammy Algood Published: February 1, 2016

  • Yield: 6 Servings

Pair and freeze with Orange-Glazed Carrots and Cheddar Corn Muffins



  1. Place the tenderloins in a 13-by-9-inch baking dish. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, garlic, salt, paprika, cayenne and black pepper. Shake well to emulsify and pour over the tenderloins. Cover and refrigerate 8 hours, turning halfway through.
  2. Remove the tenderloins from the refrigerator and bring to room temperature for 15 minutes. Preheat the grill to medium-high (375 degrees). Grill the tenderloins, uncovered, 11-12 minutes on each side or until a meat thermometer inserted in the center registers 155 degrees.
  3. Meanwhile, pour the marinade in a small saucepan and place over medium-high heat. Bring to a rolling boil for 1 minute. Remove from heat and set aside to cool slightly. Use half of the marinade to baste the grilling meat. When the meat is done, place in heavy-duty foil and pour the remaining marinade over the meat. Wrap and allow to rest 10 minutes before slicing.

    About Author

    Tammy Algood

    Originally from Starkville, Miss., Tammy Algood has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University. She writes about food for The Tennessean and monthly for The Tennessee Magazine. Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.

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