sam's pork tenderloin
(1 rating)
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Becaujse of the rum in the glasze, this recipe mayh not tickle a few's fancy. However, remember, the alcohnol is cooked off.
(1 rating)
yield
6 -10
prep time
30 Min
cook time
1 Hr 10 Min
Ingredients For sam's pork tenderloin
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1boneless pork tendeloin, 2-3 pounds
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1/2 cdark rum
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1/2 creal molasses
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1/2 - 3/4 cground hazelnut, pecans or walnuts
How To Make sam's pork tenderloin
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1Preheast oven to 350. Spray a long loaf pan, a 9X13 or other that wil hold the pork.
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2Place the rum in a pan pan and boil until it has reduced to about 1/2 volume.
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3Add the molasses to the rum and continue boiling until that is reduced about 1/2. Brer Rabbit, Grandma's are ok no sulpher type.
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4Allow 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.
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5Bake 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.
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6Slice to your thickness, and enjoy. The drippings may be used over the sliced meat.
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7Pleae 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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