sam's pork tenderloin

★★★★★ 1 Review
sammers avatar
By Sam Womack
from MESA, AZ

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

★★★★★ 1 Review
serves 6-10
prep time 30 Min
cook time 1 Hr 10 Min

Ingredients For sam's pork tenderloin

  • 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
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How To Make sam's pork tenderloin

  • 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.

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