Grilled pork tenderloin in apple juice
10 servings
200 minutes
Grilled pork tenderloin in apple juice is a true embodiment of American cuisine, blending sweet and spicy notes in a harmonious tandem. The honey, Tabasco, and spice-based marinade gives the meat a deep flavor, while the apple juice fills it with tenderness and juiciness. This recipe originates from traditional American barbecues where grilling becomes not just a cooking method but a true art form. The combination of spices caramelized over fire and fruity acidity makes pork an ideal choice for a cozy family dinner or a lively party with friends. The finished tenderloin is aromatic, tender, and rich in flavor that unfolds in every bite. It is served with light sides, fresh salads, or crispy toasts to enjoy the full palette of flavors in one dish.
1
In a pot, mix honey, 1/2 cup of molasses, Tabasco sauce, 1 tablespoon of pepper, and 8 cups of boiling water. Let the mixture cool. Place the pork in the pot and refrigerate for 8-12 hours. Meanwhile, in a small bowl, mix 1 tablespoon of salt, 1 1/2 teaspoons of pepper, paprika, cayenne pepper, sugar, ground garlic, and minced garlic cloves. Fill an injector with apple juice.
- Honey: 330 g
- Salt: to taste
- TABASCO®: 1 tablespoon
- Ground black pepper: to taste
- Paprika: 1 tablespoon
- Ground cayenne pepper: 2 teaspoons
- Sugar: to taste
- Ground dried garlic: to taste
- Ground dried onion: to taste
- Garlic: 3 cloves
- Apple juice: 6 tablespoons
2
Preheat the grill. Take the pork pot out of the fridge, pat the meat dry with paper towels, rub with the spice mixture, and inject juice in several places. Grill for 2-3 hours. Place the cooked pork on a plate, let it cool for 15 minutes, and slice. Enjoy your meal!
- Pork tenderloin: 1 kg
- Apple juice: 6 tablespoons