- 1 pork tenderloin (1 pound)
- 1/4 cup packed brown sugar
- 4 garlic cloves, minced
- 1 tablespoon Montreal steak seasoning
- 2 tablespoons butter
- Cut pork into four pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere.
- In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Caramelized Pork Tenderloin
"We loved this!! So glad we made it. We actually marinated the pork in the sauce all day, then smoked it on the smoker. I also made the Rice with Summer Squash for TOH. My hubby hates rice and he loved that as well. Served with mashed potatoes and warm garlic bread. So good!!"
"Family loved this! I made 2lbs of pork so I doubled the brown sugar mix. However, the double mix only lasted for 1/2 the pork! For the 2nd half of pork, I sprinkled the brown sugar mix on than patted in instead of dipping. That seemed to regulate the amount used. If you do double the brown sugar mix, you may need to decrease the garlic if you are not a big garlic fan, which thankfully we are. This one is definitely a keeper."
"Family seemed to like the seasoning okay. To be honest, I had to ask them NOT to drown the pieces in other meat sauce so they could just taste the meat to give an opinion. They did like the sweetness."
"Very good! I used finely diced bell peppers instead of garlic, as per preference, and used half olive oil, half butter to raise the burn temp a bit. I finished it in the oven, as I had a bit of extra time.I will certainly make this again."
"Too much seasoning for too little meat. It was easy to make but just not very good."
"This recipe meets my criteria for a great recipe. Easy and Delicious - who could ask for more!"
"Very good and very easy"
"I liked it. But my brown sugar was pretty dry, and when I put the first two pounded loins into the mixture, they took up most of the mixture and garlic. So I decided in the future to just sprinkle each with brown sugar, Montreal seasoning and garlic and press them in. But it was very good."