This Week's Fancy Pants Meal: Todd's Grilled Pork Tenderloin (Take 2)

So last week I attempted to make this and failed because I cooked it too long (my meat thermometer said safe pork was 160F and that was WAAAY too long). This time I did it at 145F, and it was PERFECT. And really good, too.

It has a rather sweet-and-salty taste. Wasn't sure that peach and pork would go well together, but it absolutely does. Add a shit ton of butter, and you've got a good meal. Butter rarely fails. :)

I did tweak the recipe a little, mainly because (1) I'm making this with pork loin chops and (2) it wasn't salty enough the first time around. The instructions are fairly vague, too, for a cookbook, so I edited them a bit from the book.

# Todd's Grilled Pork Tenderloin
Cooking with JB & Jamie

1.0 pound pork tenderloin
1.5 oz peach preserves
1.5 tbsp water (glaze)
1.0 tbsp pickled jalapenos (minced)
1.0 tbsp honey
0.125 cube chicken bouilion
0.125 tsp hot water (dill butter)
0.3333333333333333 cup butter (softened)
0.3333333333333333 tsp dill flakes
0.125 tsp garlic minced
2.0 tsp onions (diced)
0.5 tsp garlic powder
0.5 tsp coarse black pepper
0.5 tsp lemon pepper
0.5 tsp salt (seasoning)

Royers Grilling Seasoning
1 - Mix together equal amounts of garlic powder, coarse black pepper, lemon pepper and salt for seasoning.
2 - Set aside.

Royer's Dill Butter
3 - Crush the chicken bouillon cube.
4 - Dissolve the bouillon cube in hot water by cooking it on high in the microwave a 10 seconds at a time until dissolved..
5 - Combine the bouillon mixture with butter, dill flakes, garlic and onion. Mix well.
6 - Set aside.

Peach 'n' Pepper Glaze
7 - Add peach preserves, pickled jalapeños, honey and water for glaze together in a small pot.
8 - Bring to a boil
9 - Pour into a container and set aside.

Tenderloin
10 - Coat the Tenderloin with Royer's Grilling Seasoning
11 - Heat half the Royer's Dill Butter in a cast iron skillet over medium high heat
12 - Place the tenderloin in the heated skillet
13 - Once tenderloin is halfway done, cut center to butterflyand baste with remaining Royer's Dill Butter.
14 - Cook until center is pink and tender. Don't overcook!
15 - Plate on serving dish.
16 - Top with Royer's Peach 'n' Pepper Glaze

#thisweeksmeals #cooking