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  • Pork
  • Cooking Inspiration
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    • Explore BBQ
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  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
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Recipes BBQ Inspired grilled spiced pork tenderloins with apple onion jam
grilled spiced pork tenderloin with apple onion jam

grilled spiced pork tenderloins with apple onion jam

Difficulty Rating: difficulty rating

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serving size: 6-8
prep time: 24 hours
cook time: 5 hours
cut: pork tenderloin
method: grill

The delicious combination of Apple Onion Jam, Caraway Rub and pork brine gives this dish a new level of flavor.

Ingredients

1 ½ quarts Pork Loin Brine (see recipe)
2 (1 ½ pound) Chairman’s Reserve® Pork tenderloin
1 tablespoon unsalted butter, softened
3 tablespoons + 1 teaspoon Caraway Rub (see recipe), divided
2 cups Apple Onion Jam (see recipe)

pork brine
1 quart + 1 cup apple juice
½ cup kosher salt
¼ cup + 2 tablespoons light brown sugar
2 tablespoons coriander seeds
4 small bay leaves
1 tablespoon + 1 teaspoon whole black peppercorns
2 teaspoons black mustard seeds
½ teaspoon crushed red pepper flakes

apple onion jam
1 tablespoon canola oil
2 ½ cups finely diced yellow onions (about 2 medium onions)
3 cups tart apples, peeled and finely diced (about 2 large apples)
3 tablespoons sugar
2 teaspoons salt
2 tablespoons apple cider vinegar
5 each sprigs thyme
2 teaspoons mustard seeds

caraway rub
3 tablespoons kosher salt
1 tablespoon freshly ground pepper
1 teaspoon crushed red pepper
1 tablespoon freshly ground caraway
1 teaspoon granulated garlic
½ teaspoon granulated onion

grilled spiced pork tenderloin with apple onion jam

Directions

pork brine

  1. In a large pot or lidded container, whisk apple juice, salt and brown sugar until dissolved.
  2. Stir in the remaining ingredients and refrigerate 24 hours before using.

apple onion jam

  1. In a 3-quart, heavy-bottomed saucepan over medium heat add oil and onions.
  2. Sauté the onions until they begin to caramelize (about 7 minutes).
  3. Add all the remaining ingredients, cover, and reduce the heat to low.
  4. Cook 15 minutes, or until the apples are tender and mash easily with a fork.
  5. Remove from the heat, uncover, and let the jam cool completely to room temperature. Refrigerate in an airtight container until ready to use.

caraway rub

  1. In a medium bowl, mix all ingredients together thoroughly. Store.

pork loins

  1. Strain the brine and discard the solids. Place the pork loins in a lidded container and pour enough strained brine over to cover. Refrigerate 4 hours.
  2. Combine the butter and 1 teaspoon Caraway Rub in a bowl.
  3. Remove the loin from brine and pat dry with paper towels. Discard the brine.
  4. Microwave the butter mixture for 30 seconds to melt and brush it on all sides of loin.
  5. Dust the loin on all sides with 3 tablespoons Caraway Rub. Let the tenderloin sit 30 minutes at room temperature before cooking.
  6. Heat a grill to 400ºF using a 2-Zone setup. Place the seasoned pork loins on the hot side of the grill and cook 10 minutes, turning the loin frequently to evenly brown all sides.
  7. Move the loins to cool side of grill, and continue to cook 10 minutes, or until a meat thermometer placed in the thickest part of the loins read a temperature of 140ºF.
  8. Remove the loin from the heat and let it rest 10 minutes.
  9. Slice and serve warm with warmed Apple Onion Jam.

 

Pro tip: Cooking with medallions? Grill for 3 to 5 minutes over medium heat, turning the cuts after 2 to 3 minutes. Pull off the heat when each cut of pork hits 145º F with a cooking thermometer, then let rest for about 10 to 15 minutes.

Recipe courtesy of pitmaster Tuffy Stone.

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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