Another great recipe from Chef Austin! This is certainly a very versatile dish that I believe you can cook any which way and it will always turn out well. Because grilling was not going to be an option yesterday and wasn't quite sure what time the four kids would be meandering in I decided to make this in my slow cooker. One of my buddies from OurTableTalk.com suggested I add baby carrots into the sauce as the pork was cooking and I'm so glad I did. The sauce alone in this dish is so delicious and the carrots soaked up all of that flavor. The pork came out melt in your mouth tender and even tho I had a GINORMOUS piece of meat there was only enough left over to make the boys a sandwich for today. I froze the rest of the sauce which I will use when I make a chicken stir fry this week. Thanks again Austin!!
This was a real hit with my brood! I simpified the directions by only adding the brown sugar and salt to the brine. I honestly think that adding all those ingredients twice is overkill and too time comsuming. The meat was moist and the flavors were great. I recommend this one with two thumbs up!
We really enjoyed this! I did not have OJ so I added some apple juice to the glaze & halved the amount based on the feedback from others...I only used about 2 tbsp total b/c it is rather sweet/powerful but complements the pork very well! I brined for about 3-4 hours and it definitely made a difference so juicy & tender!!!! It was my first experience with brining anything other than a Thanksgiving turkey now I want to brine everything! LOL I served it w/ some basmati rice & roasted carrots (tossed w/ olive oil s/p & sugar before roasting). Yum! Will definitely make again.
Made this for dinner tonight....our dinner guests couldn't stop raving!! I didn't have orange juice so I used orange marmalade. I'm telling you...the glaze made this dish! I had glaze left over which I heated and served along side the meat allowing guests to add to the meat if they wished. I will be making this dish again! Thanks for sharing!! The next day I cut up the meat sauted bell pepper & onion in olive oil. Added the meat and left over sauce to the veggies. Served with fried rice & egg rolls. My clan loved it!
I halved the recipe for both the brine and the glaze -- and there was PLENTY of both for a 1 1/2 pound pork tenderloin. Eight hours of brining makes for a somewhat salty end product.
best pork tenderloin I ever tasted and I try many tenderloin recipes and styles of cooking. I brined for 8 hours.
This recipe is so delicious. Now that we can cook pork less like a piece of charcoal without the same worries from years ago I've learned to appreciate this melt in your mouth texture of pork. I'm a convert to brining now!
This is a fantastic dish. I brined the Pork tenderloin as instructed and the meat was so tender and juicy. When I try out a recipe on Allrecipes I make it with no changes what so ever to give it a true rating the very first time. After that I tweak it here and there the second time to adjust it to my tastes. This recipe needs no tweaks and is fantastic just the way it is. GREAT RECIPE!
Wonderful flavor! The kids loved it too. I would definitely make this again.
