Honey Glazed Creole Pork Tenderloin

Honey Glazed Creole Pork Tenderloin

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by Glenn Lyman

WCNC.com

Posted on June 4, 2013 at 8:46 AM

Updated Tuesday, Jun 4 at 12:17 PM

www.gcooks.com

Grilled Honey-glazed Creole Pork Tenderloin
Tender, juicy, smoky and sweet with just a little heat. By using the thyme sprigs as a source of smoke, you will a whole new dimension of flavor. Gluten-free
Chef Glenn Lyman
Serves 6
2 pork tenderloins, about 1 pound each, trimmed which can be done by your local BJ’s butcher
¼ cup local honey
¼ cup butter melted
4 sprigs of fresh thyme
4 t. Creole seasoning (preferably G|Cooks Creole Soul)
1 t. Kosher salt, or to taste
Olive oil
Directions:
Season the pork with salt and Creole Seasoning. Drizzle with olive oil.
Set up grill for indirect medium-high heat. When the grill is hot, sear pork on one side, directly over the heat for approximately 5 minutes.
Turn pork over and move to indirect heat. Toss the thyme sprigs directly over the heat, cover the grill and continue to grill-roast for about 15 minutes.
Meanwhile, mix honey and butter in a small bowl. After 15 minutes open the grill lid and brush with honey glaze mixture. Close the lid and continue to cook for 7-8 more minutes. Remove and allow to rest 5-10 minutes tented with foil. Slice and serve with Grilled Summer Veggies.
 
Grilled Summer Veggies
By leaving the vegetables as whole as possible and cutting them into bite size pieces after grilling, they will keep their character and stay juicy without falling through the grates. Use any veggies you have from the garden. Gluten-Free
Serves 6
            1        Zucchini
            1        Red bell pepper
            1        Yellow bell pepper
            1        Red onion
            1        Vidalia onion
            8        ounces large mushrooms
            8        ounce tomatoes on the vine
            1        teaspoon Creole Soul Seasoning
            1/4        Cup olive oil
Slice the zucchini in half lengthwise. Slice the peppers in half and remove the seeds. Slice the onions into large ½ inch slices. Leave the mushrooms whole and the tomatoes on the vine.  Toss the veggies with olive oil and season to taste with kosher salt, pepper and G|Cooks Creole Soul.  Let them marinate for 20 minutes (optional).
Grill veggies, cut-side down, directly over high heat for approximately 10-12 minutes or until beginning to char. Turn vegetables (leave tomatoes alone!) and continue to grill 3-4 more minutes until just starting to soften.
Carefully remove vegetables to a large bowl or sheet pan and tent with foil. They will continue to steam.
When cool enough to handle, cut veggies into bite sized pieces. Leave tomatoes whole. Taste for seasoning and serve.

 

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