We dare you not to go hog wild for our shortcut barbecued pork tenderloin. Oven broiled until golden, this is just the right cure for the cold weather no-‘cue blues. From the Great Big Food Show
- 2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 pork tenderloins, each about 12 ounces, silver skin removed
- 1 tablespoon vegetable oil
- Kosher salt
- Freshly ground black pepper
- 1/4 cup Lincoln County Reserve 100% Pure Maple Syrup
- 2 tablespoons sherry vinegar
- 2 teaspoons chipotle chile hot sauce
- 1/2 teaspoon kosher salt
- Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
- Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
- Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
- Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
- Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.
Be sure to remove the silver skin before cooking the tenderloin; otherwise, the meat will curl.Source: Food Network