Brown sugar and cayenne pepper combine to create the sweet and spicy flavor that makes this pork tenderloin unique.
Servings and Ingredients
|1 lbs.||pork tenderloin|
|1 tbsp.||Hy-Vee brown sugar, packed|
|1 tsp.||Hy-Vee salt|
|½ tsp.||Hy-Vee ground black pepper|
|½ tsp.||Hy-Vee cayenne pepper|
Things To Grab
- Charcoal or gas grill
- Small bowl
- Meat thermometer
- Preheat grill to medium heat for direct cooking. In a small bowl, combine brown sugar, salt, black pepper and cayenne pepper. Rub pork tenderloin with brown sugar mixture.
- Grill pork tenderloin 25 to 30 minutes per pound, turning halfway through cooking, or until internal temperature of pork reaches 145 degrees. Let pork rest at least 5 minutes before slicing.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 75mg
- Sodium: 640mg
- Total Carbohydrates: 4g
- Protein: 24g
Characterized by floral, fruity, citrus, piney, resinous, or sulfur hop character that produces medium hop bitterness, flavor, and aroma. They have a medium body, medium maltiness, and moderate to low alcohol levels. Pair with roasted or grilled meats, mild or medium cheddar, and apple pie. Best served at 45-55 degrees in a goblet or tulip glass.