Sam's Pork Tenderloin Recipe

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Sam's Pork Tenderloin

Sam Womack

By
@sammers

Becaujse of the rum in the glasze, this recipe mayh not tickle a few's fancy. However, remember, the alcohnol is cooked off.


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Comments:

Serves:

6-10

Prep:

30 Min

Cook:

1 Hr 10 Min

Ingredients

1
boneless pork tendeloin, 2-3 pounds
1/2 c
dark rum
1/2 c
real molasses
1/2 - 3/4 c
ground hazelnut, pecans or walnuts

Directions Step-By-Step

1
Preheast oven to 350. Spray a long loaf pan, a 9X13 or other that wil hold the pork.
2
Place the rum in a pan pan and boil until it has reduced to about 1/2 volume.
3
Add the molasses to the rum and continue boiling until that is reduced about 1/2. Brer Rabbit, Grandma's are ok no sulpher type.
4
Allow the rum/molasses mixture to cool. It should be the consistency, about, of axel grease.
When ready, spread over the pork loin, sprinkle the nuts, whichever you choose, over thickly as possible.
5
Bake until a meat thermometer is about 155-160 when inserted to the middle. Let sit a few minutes and the thermometer should rise to about 165.
6
Slice to your thickness, and enjoy. The drippings may be used over the sliced meat.
7
Pleae Note I indicated DARK rum. I have tried this with Bicardi and it just didnt hack it. I use the cheapest dark I can find.

About this Recipe

Course/Dish: Pork