Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 natural cigar leaves, finely chopped
Special equipment needed:
- Grill or oven
- Meat thermometer
Step-by-step instructions:
1. Preheat grill or oven to 375°F.
2. In a small bowl, whisk together honey, soy sauce, brown sugar, apple cider vinegar, minced garlic, smoked paprika, black pepper, and cayenne pepper until well combined.
3. Brush the pork tenderloin with the glaze, making sure to coat all sides.
4. Sprinkle the finely chopped natural cigar leaves over the pork tenderloin, pressing them into the glaze to adhere.
5. Place the pork tenderloin on the grill or in the oven and cook until the internal temperature reaches 145°F, about 20-25 minutes.
6. Remove the pork tenderloin from the grill or oven and let it rest for 5-10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 6g
Carbohydrates: 24g
Protein: 32g
Sodium: 800mg
Sugar: 22g
Substitutions for ingredients:
- Maple syrup can be used instead of honey.
- Tamari or coconut aminos can be used instead of soy sauce.
- White sugar or coconut sugar can be used instead of brown sugar.
- Red wine vinegar or balsamic vinegar can be used instead of apple cider vinegar.
Variations:
- Add 1/4 teaspoon of ground cinnamon to the glaze for a warm, spicy flavor.
- Substitute the natural cigar leaves with chopped fresh rosemary or thyme for an herbaceous twist.
- Use the glaze on chicken or salmon instead of pork tenderloin.
Tips and tricks:
- Make sure to let the pork tenderloin rest before slicing to allow the juices to redistribute and prevent dryness.
- If grilling, make sure to oil the grates to prevent sticking.
- Use a meat thermometer to ensure the pork tenderloin is cooked to the proper temperature.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Slice the pork tenderloin and arrange it on a platter with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, or chopped nuts.
Pairings:
Roasted vegetables, mashed potatoes, or a simple green salad.
Suggested side dishes:
Roasted sweet potatoes, grilled asparagus, or garlic bread.
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the pork tenderloin is not cooked through, return it to the grill or oven and continue cooking until the internal temperature reaches 145°F.
Food safety advice:
- Always use a meat thermometer to ensure the pork tenderloin is cooked to the proper temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Cigar-glazed pork tenderloin is a modern twist on a classic barbecue dish. The use of natural cigar leaves in the glaze adds a unique smoky flavor to the dish.
Flavor profiles:
Savory, sweet, smoky, and spicy.
Serving suggestions:
Serve with a glass of red wine or a cold beer.
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