Since it is apparently not fall, it must still be grilling season. I don't even know how to turn on our outdoor grill but I sure as hell knew I wasn't grilling indoors and sweating my butt off. So I made Steven do it.
This was really good but I think the credit goes to the grilling and not the glaze. It wasn't as candied as I hoped it would be. Next time I'm doubling up on the apricot jam and cooling down my rum glugs.
Grilled Pork Tenderloin with Apricot Rum Glaze
From Dinner: A Love Story
- 2 tablespoons apricot jam
- couple of glugs of dark rum
- 1 teaspoon chopped rosemary
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- salt and pepper
Preheat grill to medium-high heat.
Heat Jam, rum, rosemary in a small saucepan. Bring to boil, simmer a few minutes until syrupy and reduced by half (about 4 to 5 minutes). Pour into a bowl and set aside.
Rub the pork tenderloin with olive oil, salt, and pepper. Place on preheated grill, turning every few minutes for about ten minutes. Then, take your glaze and brush it on the meat, coating it as it cooks. Keep coating while cooking for another 5 minutes until brown on all sides and the crust is caramelized.
Remove from grill and let rest for a few minutes before slicing.
Next time: less rum and more apricot jam in the glaze.
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