Have you ever had a spiral ham? I mean a good spiral ham; one that’s smothered with brown sugar, cloves and a hint of cinnamon. In my eyes that’s the only way to enjoy a ham – but why should that sugary/spicy goodness end with ham? Why not pass some of that yummy over to more pork products, like a rich brown sugar glazed pork tenderloin!
I had a tenderloin sitting out to thaw and I couldn’t decide what to do with it last night, so back in the fridge it went. This morning I woke up craving Easter dinner where the previously mentioned spiral ham is always front and center. I had a Phineas & Ferb moment – “I know what we’re going to do today!” I high tailed it into the kitchen and grabbed a freezer bag.
In that freezer bag I added 2 tablespoons of honey, 1/2 cup of brown sugar, 4 cloves and 1/5 cup of water. I topped it off with a dash or 2 of cinnamon and zipped the bag. I squished the bag around to mix it up really well and then added the pork tenderloin from my fridge. I squished the bag around some more to thoroughly coat the meat and then zipped the bag. I put the bag back in the refrigerator and patiently waited for that brown sugar glaze to coat and marinate the pork tenderloin. I let it sit in the fridge for 8 hours, but you could leave it in over night.
When 4:00 rolled around I took the bag out of the fridge and shook the excess liquid off of the pork tenderloin. I didn’t dry it or wipe off the sugar (that’s the best part!) Instead I put it right in my baking dish and put it in my oven (350 degrees Fahrenheit) and let it cook for 1 1/2 hours. When it came out the entire house smelled like Easter. The meat itself was fork tender and packed with that flavor I cherish. It very closely resembles a rich spiral ham; brown sugar glazed pork tenderloin is now my go to dinner when Easter is weighing on my mind!
The Cast Of Brown Sugar Glazed Pork Tenderloin
2 tablespoons honey
1/2 cup brown sugar
1/5 cup water
1 teaspoon cinnamon
1 2 – 4 pound pork tenderloin
Directions For Brown Sugar Glazed Pork Tenderloin
Add the first 5 ingredients to the freezer bag and mix thoroughly. Add in the whole pork tenderloin and mix again, making sure the pork tenderloin is thoroughly coated.
Close the freezer bag and store in the refrigerator to marinade for at least 6 hours (can be left overnight.)
When you’re ready to cook the pork tenderloin, preheat your oven to 350 degrees Fahrenheit.
Remove the pork from the bag and gently shake off any excess liquid (do not rub or dry.)
Place the tenderloin in a shallow baking dish and bake uncovered for 1 1/2 hours or longer (read the cooking directions on your meat.)
When the tenderloin is done remove the pan to a cooling rack and allow to come to room temperature. Enjoy!
About The Author Of Brown Sugar Glazed Pork Tenderloin
Amber loves to get creative in the kitchen. She enjoys throwing random ingredients together to see how they work (it’s not always a success!) Find more of her family recipes and original creations on her blog, Green Eggs & Spam.