Saturday, February 27

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 develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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