Holiday Glazed Pork Tenderloin
Mix Alaga Cane Syrup, vinegar, ginger, garlic and tarragon in a bowl or large measuring cup.
Place pork tenderloin in a re-sealable gallon bag and pour marinade over the meat. Reserve 1 cup of the liquid for later use.
Marinate the tenderloin overnight (at least 6 hours). Marinating times up to 3 days are acceptable.
When ready to cook, grill the tenderloin over medium heat on an outdoor grill 10 minutes per side, flipping once. Coat the meat with the remaining, reserved marinade every 3 minutes while cooking. Cook until center temperature is 155-160°F. Oven directions: Bake at 350°F for 20-25 minutes or until center temperature is 155-160°F.
When cooked, wrap in foil, and let rest for 10 minutes before slicing.
Slice into medallions.
Stock image photo. Not actual recipe photo.
1 Pork Tenderloin (1-1/2 to 2 lbs.)
2 cups Alaga Cane Syrup
1/2 cup Cider Vinegar
1/3 cup Chopped Ginger Root.
4 Garlic Cloves
2 TB Tarragon