This recipe by Marian Burros (whose plum cake, also on this site, is justifiably famous) was published in the New York Times in 1989. With just 4 ingredients in the marinade, your lean, tender pork absorbs a rich flavor that will never go out of style. I have made this with pork chops and pork tenderloins, cooking them along with the marinade in the pan, or in the oven. If you choose to do it this way, I would recommend a non-stick pan so the sauce won’t burn. And maybe a bit less brown sugar!
1 1/2 pounds pork tenderloins
3 Tbs. brown sugar
2 Tbs. grainy mustard
2 tsp. chopped fresh or dried rosemary
2 Tbs. dry sherry
Pat the tenderloins dry with paper towels. Combine the remaining ingredients in a bowl and stir. Add pork and turn to coat well with the marinade. Marinate for 15 minutes or as long as overnight.
Heat a large cast iron skillet or grill pan over medium high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven- about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4 to 1/2 inch slices. Serves 4.
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