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Rum-Glazed Grilled Pork Tenderloin

From

August/September 2008

Rum-Glazed Grilled Pork Tenderloin

The key to rich, browned crust and juicy, tender meat in our Rum-Glazed Grilled Pork Tenderloin was to cook the tenderloins on the high heat of the grill, and remove them from the heat while they were still a little pink in the center. Allowing the tenderloins to rest for a few minutes before slicing allowed the juices to redistribute through the meat.

Although most any rum will work in our recipe for Rum-Glazed Grilled Pork Tenderloin, we preferred the deep, earthy flavor of dark rum.

Serves 4

While light, golden, and even spiced rums can be used, we prefer the deep, earthy flavor of dark rum in this recipe. Avoid blackstrap molasses—it will make the glaze unpalatably bitter.

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