A delightful pork tenderloin recipe featuring a sweet and tangy apricot sauce with a hint of spice.
Combine the soy sauce, brown sugar, green onions, garlic, sherry, and rosemary in a mixing bowl.
Ensure the sugar dissolves completely for an even marinade.
Place the pork tenderloin in a zip-lock bag and pour the marinade over it. Seal and refrigerate for at least 30 minutes.
Marinating overnight enhances the flavor.
In a saucepan, melt the apricot preserves over low heat. Stir in the horseradish and ginger until well combined.
Keep the heat low to prevent the preserves from burning.
Preheat the grill to medium-high heat. Remove the pork from the marinade and discard the marinade.
Oil the grill grates to prevent sticking.
Grill the pork, turning occasionally, for about 20 minutes or until the internal temperature reaches 145°F.
Use a meat thermometer for accurate cooking.
Brush the pork with some of the sauce during the last 5 minutes of grilling.
Apply the glaze in layers for a rich flavor.
Let the pork rest for 5 minutes before slicing. Serve with the remaining sauce on a serving platter.
Resting allows the juices to redistribute, keeping the meat tender.
Nutze unsere App für das beste Erlebnis
