Apricot Glazed Pork Loin w/ Crushed PeanutsPosted on Thursday, March 4th, 2021 |
Pork tenderloin is such a varied cut that you can make so many great dishes with it. This recepie is sweet and filling, all you need is Tenderloins, Big Poppa’s Desert Gold Citrus Seasoning. Don’t let the list of ingredients scare you, the glaze is perfect with pork. The glaze has apricot preserves, smooth peanut butter, unslated butter, sesame seeds, apple cider vinegar, crushed garlic, siracha chili sacue. and Big Poppa’s Little Louie’s Garlic Salt w/ Black Pepper finish it with crushed peanuts for garnish, enjoy!
Course: Main Course Cuisine: American Prep Time: 10min Cook Time: 30-60min Servings: 8-10
4 Tenderloins
3/5 tbl Big Poppa’s Desert Gold Citrus Seasoning
1/4 cup Crushed Peanuts (garnish)
For Glaze/Garnish:
4 tbl Apricot Preserves
2 tsp Smooth Peanut Butter
1/2 stick unsalted butter, cut into cubes
1 tbl Sesame seeds
2 tsp Apple cider vinegar
1 tsp crushed garlic
1 tsp Sriracha chili sauce
1/2 tsp Big Poppa’s Little Louie’s Garlic Salt w/ Black Pepper
Preheat grill, smoker, or oven to 275°F.
Remove Tyson tenderloins from package, trim excess if needed.
Season liberally with Big Poppa’s Desert Gold Seasoning (or to taste).
Let seasoning “sweat” or “melt” into the meat, about 5-10 min.
Put meat onto smoker, at 15 minutes flip over Cook until an internal temp of 140-145° F is reached.
While meat is cooking, mix glaze ingredients together in a small saucepan, heat over medium heat until it starts to bubble. Reduce heat and simmer for a few minutes. Stir to avoid burning.
Towards the end of your cook (around 135° IT), remove from smoker, baste with apricot glaze, and place back in the smoker to “set” the sauce for about 5 min.
Once the meat reaches an internal temp of 140-145° F, pull from the smoker and rest for 5min.
Once rested, baste loins with glaze, slice, and sprinkle crushed peanuts over the top.
Continue to baste sliced pieces with glaze if desired, serve immediately and enjoy!
