Does any one know of a good glaze or sauce?

Question

I am making a pork tenderloin, and i need a good idea for something to put on it before i put it in the oven.

Answer 1

For a pork tenderloin I usually smother it with dijon mustard, and sometimes a drizzle of honey, and put a bit of white wine in the pan to bake.
Then when the meat is cooked I remove it from the pan, add some minced onion to the pan juices, usually a bit more wine and chicken broth (a bit of flour too) and make a sauce on the stovetop.

Answer 2

I would marinate the pork tenderloin for the next 2 hours in olive oil, lime juice, and some cummin and/or Oregano, plus salt and pepper. Then, I'd grill it along with some green onions that are trimmed and split at the white ends. Slice the tenderloin thinly and serve with soft tacos, guacamole, etc.

If you must place the tenderloin in the oven, then the choice of sauce is limited. I'd try a barbecue sauce or a "brown sauce." Recipe for a brown sauce (contact me if you need more):

Butter, 2 TBS
Yellow onion, sliced
Flour, 2 TBS
Beef stock, 1 cup
Salt & pepper to taste
(I'd throw in chopped flat leaf parsley, but it's not in the recipe.)

Answer 3

i some time make a champagne sauce when i bake a pork loin

½ pint pork stock
4flozchampagne
1 tbsp Butter
1 tbsp Flour
Salt and Pepper, to taste

Mix the butter with the flour thoroughly.
Place in a saucepan over the heat and stir constantly until the mixture is dark brown.
Add the stock slowly whilst stirring continually.
Bring to the boil and simmer gently for a few minutes, season well with pepper and salt and strain.
Add the champagne and serve.

Answer 4

Applesauce, pineapple, or brown sugar. Any of these can be made into a very appealing glaze. You might also try pineapple slices on the loin itself and then smear with a brown sugar glaze.

If sweet doesn't appeal to you, then try rubbing the loin with a salt/pepper/rosemary spice mix. This adds a fantastic taste~

Answer 5

I usually take a jelly - apricot usually - and thin it out with a little water - sometimes white wine, and baste the loin with this as it's baking.

If you can find a jam that doesn't have any sugar in it, I think it's better because it's not as sweet, but you also don't get that caramelized 'crust' on the outside of the meat either.

Answer 6

You could use lemon juice, olive oil, black pepper, oregano & salt for a Mediteranian flavour.

Answer 7

Honey and Zesty Italian Dressing mixed together. I do it often.

Answer 8

Teriyaki marinade and a dash of lemon zest!