I usually
oven roast pork tenderloin, but grilling it results in delicious smoky flavor
that you just can’t get indoors. So how do you get great grilled flavor and the
convenience of roasting at the same time? Take that skillet to the grill!
Cast-iron
is a cook’s best friend. Here, it allows the meat to soak up all that smoky
grilled goodness while also providing the convenience of simple pan cooking,
just like in your oven. Keep the barbecue theme going with an easy sweet and
spicy sauce, based on apricot preserves and with chile-garlic sauce adding a
touch of heat.
Serves 4
Ingredients
- 1-1/4-lb
pork tenderloin, trimmed
- 1 tbsp
olive oil
- sea salt
- freshly
ground black pepper
- 2 tsp
unsalted butter
- 1 garlic
clove, finely chopped
- 1/3 cup apricot preserves
- 1 tbsp tomato paste
- 2 tsp chile-garlic sauce
- 2 tsp brown sugar
- 1 tsp cider vinegar
- 1 tsp Worcestershire sauce
|
Trimmed Tenderloin |
Preparation
- Light a
grill for medium-high heat.
- Place a
large, cast-iron skillet on the grill and let heat 5 minutes. Add the olive
oil, swirling (or brushing) to coat.
- Season the
pork tenderloin with salt and pepper and add to the skillet. Sear, turning
until browned on all sides, 8-9 minutes total.
- Move the tenderloin
to an off-heat side of the skillet and cover the grill. Continue cooking the
tenderloin, turning a couple times, until just cooked through but still pink in
the middle, 16-18 minutes, depending on size.
|
Heat the Skillet First |
|
Pork Beginning to Cook |
|
After Turning |
|
Move Slightly Off Heat |
- Meanwhile, heat a small saucepan over medium
heat and add the butter. When the butter is foamy, add the garlic and sauté 1
minute. Add the apricot preserves and remaining ingredients and season with
salt.
- Bring to a light simmer, then reduce the heat
to low, cover, and cook 10 minutes. Remove from the heat and let stand while
the pork finishes.
- About 5
minutes before the tenderloin is done, brush with most of the sauce. Transfer
to a cutting board and let rest 5 minutes. Brush with more sauce and pass the
remaining sauce at the table.
|
Garlic in Butter |
|
Sauce Beginning to Cook |
|
Apricot Barbecue Sauce |
|
Brushed with Sauce |
Cut into 12 slices, and serve.
|
Skillet-Grilled Pork Tenderloin with Apricot Barbecue Sauce |
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