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Wisteria's Molasses-Rubbed Pork Tenderloin
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Cuisine: Southern
From the menu of . . . Wisteria
471 N. Highland Ave.
404-525-3363
Q: I am planning a special homemade birthday feast for my boyfriend, complete with all his favorite dishes. He idolizes Wisteria's molasses-rubbed pork tenderloin.
- Ashlee Hurst, Norcross
A: The pork is brined to keep its moisture during cooking and then marinated with a molasses and brown sugar mixture. It is served with an herbed walnut, apple and onion relish and sweet potatoes whipped with butter and cream. If a sauce is desired, buy prepared beef or veal reduction, sold at specialty markets.
Hands on time: 30 minutes Total time: 1 hour Serves: 10
Ingredients:
6 cups hot water
1 cup granulated sugar
3/4 cup kosher salt
4 pounds trimmed pork tenderloin
1/2 cup molasses
1/4 cup vegetable oil
1/3 cup brown sugar
1 tablespoon salt
2 teaspoons freshly ground pepper
4 rosemary sprigs, needles removed and finely chopped
For the apple, walnut and onion relish:
2 tablespoons vegetable oil
4 Granny Smith apples, peeled and cored, diced into 1/4 inch cubes
1 large onion, diced
1 garlic clove, minced
1 cup chopped walnuts, toasted
Salt and pepper to taste
1 teaspoon fresh thyme leaves,
or to taste
1 teaspoon chopped fresh sage,
or to taste
Instructions:
Prepare tenderloin. Combine water, sugar and salt and stir until dissolved. Set aside to cool. Place tenderloin in brine and refrigerate 5 to 24 hours. When ready, rinse and pat dry.
In a bowl, combine molasses, oil, brown sugar, salt, pepper and rosemary. Add meat and marinate 2 to 24 hours.
Preheat the grill. Grill, turning every few minutes to brown evenly, until an instant-read thermometer registers 145 degrees. Transfer to a cutting board, cover with foil and let rest 5 minutes before slicing.
Meanwhile, prepare relish. In a large skillet over medium heat, add oil. Saute apples, onion, garlic and walnuts until just cooked through. Season with salt, pepper, thyme and sage. Stir to combine. Serve with meat.
Per serving (pork): 302 calories (percent of calories from fat, 37), 40 grams protein, 6 grams carbohydrates, no fiber, 12 grams fat, 94 milligrams cholesterol, 770 milligrams sodium.
In a bowl, combine molasses, oil, brown sugar, salt, pepper and rosemary. Add meat and marinate 2 to 24 hours.
Preheat the grill. Grill, turning every few minutes to brown evenly, until an instant-read thermometer registers 145 degrees. Transfer to a cutting board, cover with foil and let rest 5 minutes before slicing.
Meanwhile, prepare relish. In a large skillet over medium heat, add oil. Saute apples, onion, garlic and walnuts until just cooked through. Season with salt, pepper, thyme and sage. Stir to combine. Serve with meat.
Per serving (pork): 302 calories (percent of calories from fat, 37), 40 grams protein, 6 grams carbohydrates, no fiber, 12 grams fat, 94 milligrams cholesterol, 770 milligrams sodium.
Nutrition:
Per serving (relish): 130 calories (percent of calories from fat, 64), 3 grams protein, 9 grams carbohydrates, 2 grams fiber, 10 grams fat, no cholesterol, 2 milligrams sodium.
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