Main Dish

Brown Sugar-Glazed Pork

Brown Sugar-Glazed Pork with Buttery Grilled Corn and Crescent Rolls

Total Time: 30 minutes
Serves 4

  • ¼ c Worcestershire sauce
  •  2 Tbsp brown sugar
  • 1 ¼ lb pork tenderloin
  • ½ tsp salt
  • ¼ tsp pepper

 In a small bowl, mix together Worcestershire sauce and brown sugar. Season pork tenderloin with salt and pepper. Grill over medium-high heat, turning often, until the internal temperature reaches 160-170F, about 30-35 minutes.  Brush with the Worcestershire mixture during the last 5 minutes of cooking.  Let rest for at least 5 minutes before slicing.

Usually when it comes to grilling I leave it to my husband.  But to overcome my unfamiliarity with the grill, we tag-teamed this recipe.  It was really kinda fun and hey, it turned out delicious!  I’m not a huge fan of pork.  Most of the time I find it too tough and bland, but this recipe turned out so juicy with a great flavor!

Grilling Brown Sugar-Glazed Pork and the corn for Buttery Grilled Corn

This recipe was another Real Simple find.  I did make one little tweak to the internal temperature and therefore the recipe’s total time.  The original recipe says to cook until the internal temperature reaches 150°F.  However, my meat thermometer’s chart said pork should be cooked to an internal temperature of 160°F for medium pork and 170°F for well done.  Not one to mess around with my meat, especially pork, I opted for a higher temp.  And like I said, it was still juicy and flavorful!

I took Real Simple’s side suggestion, Buttery Grilled Corn, and I threw some crescent rolls in the oven to complete the meal.  In hindsight, I think salad would have been a better addition than the crescent rolls.  I wasn’t really thinking that both corn and rolls are rich in carbohydrates.  Plus greens would have added more color to the plate.  A note for next time!

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