CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

GLAZED PORK TENDERLOIN WITH ROASTED VEGETABLES

Shelly's
recipe box

Printview my recipes
this recipe viewed 26 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Roasts/Tenderloins - Pork
    Prep Time:       Cook Time:       Total Time:  

1 pork tenderloin
Vegetable oil
3 Tablespoons Jack Daniel's Whiskey
2 to 3 Tablespoons Hoisin Sauce
2 Tablespoons maple syrup
1 Tablespoon fresh grated ginger
Chili paste, to taste
2 tsp soy sauce

Preheat oven to 400 degrees.

In a skillet on the stove top, brown the tenderloin on all sides in a small amount of oil. Place seared tenderloin in a baking dish.

Mix together the rest of the ingredients to make a sauce and baste the tenderloin with about a third of it. Place the basted tenderloin in the oven and cook for about 15 - 20 minutes, basting occasionally with the rest of the sauce.

When the tenderloin is no longer pink in the middle, remove from oven and let sit for 10 minutes before slicing and serving. If any of the basting sauce is leftover, you can use it as a dipping sauce for the tenderloin, as long as it has not come in contact with the raw meat via a basting brush. (I pour the sauce over the tenderloin during baking rather than using a basting brush that could contaminate the sauce.)

Roasted Vegetables
3 medium sweet potatoes, peeled and sliced
8 small parsnips, sliced
1 and 1/2 cups pearl onions, parboiled and peeled
2 tbsp olive oil
Garlic salt to taste

Preheat oven to 500 degrees.

Place chopped vegetables in a roasting pan and drizzle with olive oil. Sprinkle with garlic salt. Using a large spoon, lightly toss vegetables to coat with the oil and garlic salt. Bake for 20 -25 minutes until vegetables are tender. Serve alongside the Glazed Pork Tenderloin, or any entree of your choice.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Fiesta Pork Tenderloin With Oven-roasted Vegetables
   by sgre52160



1 – 1 1/2 lb pork tenderloin 2 small baking potatoes, quartered 2 small green and red pepper, sliced 1 medium onion, coarsely chopped 2 tbsp oil 1 pkg fajita seasoning mix Garnish: Salsa an




Mustard-and-lemon-glazed Pork With Roasted Vegetables
   by ICOOK2



Ingredients 1/4 cup Dijon mustard 1/4 cup whole-grain mustard Finely grated zest of 1 lemon 1 tablespoon chopped thyme 1 tablespoon unsalted butter, softened One 3-pound boneless pork loin




Honey-glazed Roasted Vegetables
   by Misha46








Turkey Breast With Glazed Roasted Vegetables
   by sgre52160



1 (5 to 6 pound) fresh or thawed Turkey breast Vegetable oil 5 large carrots, cut into sticks 3 large onions, cut into halves and sliced thick 1/4 cup honey 1/4 cup balsamic vinegar 1 teaspoon




Glazed Pork Tenderloin
   by sgre52160



For Pork: 2 t. salt 1/2 t. black pepper 1 t. ground cumin 1 t. chili powder 1 t. cinnamon 2 pork tenderloins (2 1/4– 2 1/2 pound total) 2 T. olive oil For Glaze: 1 cup packed brown sugar





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.