I love pork tenderloin. It is a wonderfully tender cut of meat and it’s not red meat! I love how well it takes on flavors and there are so many ways to cook it. My favorite is to grill but I don’t have access to a grill at church. So when I decided on pork tenderloin as my protein, I decided to sear it on the stove and finish it in the oven with this beautiful glaze that would add color and tremendous flavor. It was a hit! (Redeye-Glazed Pork Tenderloin recipe from Bon Appetit, February 2012)
Level of Difficulty: Moderate
Time Required: Glaze – 30 -45 min; Pork – prep 10 min, cook 30 min
Glaze Quantities in parentheses are for when I made this for 70
2 oz prosciutto (24 oz)
1-2 t vegetable oil (3T)
3 T shallots, rough chop (12 shallots)
1/2 cup strong coffee (6 cups)
2 cups low sodium chicken broth (24 cups)
3T honey (2 1/4 cups)
2 T apple cider vinegar (1 1/2 cups)
1 T kosher salt (12T)
1 T fresh ground pepper (12T)
1 T light brown sugar (12T)
1 t cayenne pepper (4T)
2 pork tenderloins (20 loins, if buying at Costco, that’s 5 packages (4 loins each))
Preparing Pork Tenderloin with Redeye Gravy Glaze:
Saute ham until golden brown using as little oil as needed. Add shallots, stirring until soft. Add coffee and scrape up any brown bits. Add stock, honey and vinegar. Bring to a simmer and cook until glaze forms (should coat the back of a spoon). Strain and set aside. This can be done up to 2 days ahead and kept in refrigerator. Warm before using.
When doing this in a normal quantity, it should take about 20 minutes to reduce and make a glaze. When multiplying by 12, it takes about 5-6 hours to reduce and make a glaze.
Mix salt, pepper, cayenne, and brown sugar in a bowl. Rub all over the tenderloins. Set aside for at least an hour.
Preheat oven to 350 degrees. Using a heavy pan (cast iron if you have it) over high heat with the vegetable oil, sear the tenderloins on each side for just a couple of minutes. This will produce great color on the meat. When all tenderloins are done, brush with first coat of glaze and roast in oven for 20-30 minutes or until temperature is 140 degrees. Glaze 2-3 more times in the oven. Transfer meat to a carving board, glaze again, let rest for at least 10 minutes, slice and serve.
Make sure your skillet is hot before you sear the pork tenderloins
This was the main dish for the 2013 Valentine’s Luncheon at my church. If you missed the 3 part series on preparing for this event, click on the link above.