Brown Sugar-Orange Pork Tenderloin
Our goal was tender meat with a flavorful, gently sweet exterior. Would we get burned in our pursuit?
Why This Recipe Works
Mildly flavored pork tenderloin is a blank canvas to which home cooks can apply many flavor choices. Deeply sweet with earthy undertones, brown sugar paired wonderfully with the pork when combined with fresh thyme, orange, and sweet-sharp cider vinegar, but we found that the sugar burned easily over high heat. To get around that and to avoid overcooking the pork, we seared the tenderloins before applying the sugar rub and pulled the skillet from the oven when the pork registered 135 degrees, allowing carryover cooking to bring it to our target temperature of 145 degrees.
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