Spicy Brown Sugar Pork Tenderloin

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

Ingredients

• 1 2-pound package pork tenderloin
• 1/4 cup cider vinegar
• 2 tablespoons vegetable or canola oil
• 2 tablespoons firmly packed brown sugar
• 1 clove garlic peeled and minced
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

Instructions

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.