Honey Butter Glazed Pork with Peach & Pear Salsa

 HONEY BUTTER GLAZED PORK WITH PEACH 
& PEAR SALSA
 Printable Recipe

• 4 tablespoons butter
• 2 tablespoons honey
• 1 1/2 pounds pork tenderloin, trimmed
• 1/2 tablespoon cumin 
• 1/2 tablespoon cayenne pepper 
• 1/2 tablespoon red pepper flakes 
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 3/4 cup water or white cooking wine

1. Preheat oven to 375 degrees. In an ovenproof pan, melt butter
 & honey over medium heat

2. Season all sides of pork tenderloin with cumin, cayenne pepper, 

red pepper flakes, black pepper, & salt 

3. Brown each side for 5 minutes in the honey butter on low 

heat so the honey butter does not burn

4. Place pan in oven & roast uncovered at 375 degrees for 15 - 20 minutes or until tenderloin is no longer pink inside

5. Use food thermometer needed

6. Remove pan from oven & transfer the pork to a plate. Cover with foil & let rest 

7. Add water or white wine to the pan & stir over medium heat.  Simmer for about 5 minutes, until sauce is slightly reduced

8. Slice pork at an angle & drizzle sauce over top to serve

9. Pairs well with peach & pear salsa

Plate Finished Product 

Top with Peach & Pear Salsa

STORY BEHIND THE DISH

Fall is here & even though it is still 90 degrees outside in October I figured it time to cover the BBQ & start bringing the cooking back indoors. This pork tenderloin was really a last minute creation when my friend & I decided to do a last minute dinner I said I had a pork tenderloin and she brought over a peach, a pear, & a jalapeno. We put it all together & created this delicious dish. 

MODIFICATIONS 

 This pork tenderloin can be served with or without the peach & pear salsa. Other topping ideas would be a citrus salsa. I mango salsa. or just a regular fresh tomato salsa. Great side dishes would be garlic mashed potatoes or red smashed rosemary baked potatoes.

Honey Glazed Grilled Pork Tenderloin

HONEY GLAZED GRILLED PORK TENDERLOIN

• 1 Pork Tenderloin
• 1/4 cup pure honey or molasses 
• 1/4 cup Dijon mustard 
• 1 tablespoon fresh rosemary, minced 
• 1/2 teaspoon red pepper flakes 
• 1 garlic clove, minced
• 1 shallot, minced 
• 1/2 tablespoon olive oil 
• 1/2 cup chicken broth 
• Fresh salt & pepper

Make Marinade 

 

1. In a small bowl, mix honey, mustard, rosemary, garlic, & red pepper flakes.

 

2. Lightly cover pork tenderloin with salt & pepper.

3. Cover the pork tenderloin with the honey Dijon marinade.

Make Glaze  

4. Mince shallot & saute in pan with olive oil for about 3 minutes

5. After shallots are browned, add remaining honey mixture & chicken broth to the pan. Bring to a boil, stirring frequently. Simmer until the sauce thickens slightly, about 3 minutes.

 Grill Pork

6. In the meantime, grill for about 20-30 minutes on medium-high heat, rotating the pork ever 10 minutes, until the internal temperature reaches 160 degrees. 

7. After pork is fully cooked, transfer to a cutting board & let sit for about 5 minutes before slicing.  

Plate Finished Product

Add honey glaze & serve immediately

STORY BEHIND THE DISH

I love to BBQ & especially during the summer I love experimenting with new marinades. This dish is tender, juicy, & delicious. 

MODIFICATIONS 

 There are many herbs that can be added to this marinade, rosemary, sage, thyme, etc. If you have white wine or cooking wine, add it to the glaze.

Garlic Balsamic Grilled Pork Tenderloin

GARLIC BALSAMIC GRILLED PORK TENDERLOIN 

Printable Recipe

• 2 pork tenderloins 
• 2 tablespoons olive oil 
• 2 tablespoons balsamic vinegar 
• 4-5 garlic cloves, minced 
• 1 teaspoon salt & pepper 

MARINADE 

1. In a bowl stir together olive oil, balsamic vinegar, garlic, salt, & pepper in a bowl. 

2. Cover pork with the mixture & let marinate for 1 hour or up to 24 hours refrigerated. 

GRILL PORK

3. Sear pork tenderloin on all sides, then grill for about 20-30 minutes, rotating the pork ever 10 minutes, until the internal temperature reaches 160 degrees. 

 4. After pork is fully cooked, transfer to a cutting board & let sit for 5-10 minutes before slicing.   

PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

I love to BBQ & with summer around the corner I love experimenting with new marinades. This dish is tender, juicy, & delicious. 

MODIFICATIONS /Whole30

This recipe is whole30 & Paleo approved so no modifications are needed. There are many herbs that can be added to this marinade, rosemary, sage, thyme, etc. It can also be spiced up with some red pepper flakes.

Pulled Pork Sandwiches

PULLED PORK SANDWICHES

Printable Recipe

• 1 pound pork tenderloin 
• 2 cups of your favorite BBQ sauce 
• 1 can or cup root beer 
• 1 bag Hawaiian or bread rolls 

1. Place pork tenderloin, frozen or thawed, in a Crock-Pot slow cooker. Add BBQ sauce & root beer, cover, & cook on LOW for 6 hours or HIGH for 3 hours. Quick Tip - use slow cooker bags for easy clean up, see Products I Love for more tips. 

2. When fully cooked, remove pork leaving liquid in slow cooker & shred into pieces using two forks. Place back into slow cooker to absorb liquids for 5-10 minutes, stir well, & strain out juices. 

PLATE FINISHED PRODUCT

3. Place on a serving dish & serve on bread rolls with extra BBQ sauce. 

STORY BEHIND THE DISH

This is a simple pulled pork slow cooker recipe my sisters & I have made for various events. It is great for entertaining, easy, & delicious.  

MODIFICATIONS 

There are many things that pair well with this dish. Sides I normally serve are baked beans, coleslaw, & corn bread. If you do not eat pork you can replace the pork tenderloin with chicken. Whole30 & Paleo compliant modification, use homemade approved BBQ sauce & water or broth in place of Root Beer. Also serve pulled pork on top of a slaw.