What's a good molasses-based glaze for pork tenderloin?
My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe called for ground cumin—turns out, we don't care for cumin.
How could I make something similar without cumin. The original ingredients were:
- 2 tbsp molasses
- 1 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 lb pork tenderloin
Best Answer
You might try giving it an Asian twist by replacing the cumin with a tablespoon of Chinese Five Spice powder (a mix of star anise, cloves, szechuan peppercorns, fennel and cinnamon), and the salt with a splash or two of soy sauce. I'd also add some freshly grated ginger and crushed garlic. You should then have a tasty, sticky Chinese-style glaze.
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How do you keep pork tenderloin from drying out?
Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425\xb0F for about 15-20 minutes, until the pork reaches a temperature of 145\xb0F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.How do you cook a Paula Deen pork tenderloin?
Bake in 350 \xb0F oven for 45 minutes or until meat is 145 \xb0F. Allow meat to rest about 10 minutes before cutting into two-inch serving pieces. Drizzle a small amount of marinade over each piece of meat.How do I make pork loin tender?
No matter which method you choose, you can ensure juicy, tender pork loin every time by cooking it at a high temperature as quickly as possible, White says. Roast pork tenderloin in the oven at 450 degrees Fahrenheit for 15 to 20 minutes.How do you marinate pork Jamie Oliver?
Pick and very finely chop the thyme, and peel and finely chop the garlic, then add to the marinade with the ketchup and balsamic vinegar. Muddle together. Season the pork fillets with sea salt and black pepper, then toss in most of the marinade, to coat. Leave to marinate for half a day, but at least an hour.what. (Bo Burnham FULL SHOW HD)
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Answer 2
To expand upon baka's comment: this would taste good without the cumin too; it'd just be a simpler flavor. You can then replace it with any other spice that appeals to you, since pork's flavor isn't going to strongly clash with many spices. ElendilTheTall's answer suggests one option; I'm sure you can come up with others. This gives you a chance to make your pork fit well with whatever other dishes are in your meal.
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