Wednesday, July 27, 2011

Pineapple Glazed Pork Tenderloin

My new years resolution was to start cooking more meals and different meals for Ryan. Well I did great until the snow storm of 2011 hit ( here was our life then) and I fell off. Well this summer has been really hard to pick back up with it as well. Though a few weeks ago I sat down to try to find some new recipes. This one was awesome. Ryan talked about it for days! I am sure it will become part of our regular routine now!

1/3 cup of frozen pineapple juice concentrate
1 tablespoon dijion-style mustare
1/4 teaspoon dried rosemary
1 clove of minced garlic
1 pork tendorloin

( I had everything but the pineapple juice and the pork tenderloin which I picked up both things at the store for less than 5 dollars!)

In a small sauce pan heat the juice, mustard, rosemary, and garlic for about 5-7 minutes on a medium heat. 
Then remove and allow to cool before marinating tenderloin for how ever long you have. (I did mine for about 6 hours.) I also set aside some glaze for after I cook the tenderloin. Then when ready grill until done. Then serve. You can put the extra glaze on top or not. Either way is good!  

Hope you enjoy!

1 comment:

Jennifer said...

Look at you! That sounds great!
What was that glaze/topping you made for the pork tenderloins for our Springdale small group Christmas party? Do you remember? I made pork tenderloin a few weeks ago and was thinking about how good the one you made was.