Who Dat Pork Tenderloin

Can you believe the Saints are going to the Super Bowl? If I slept for an hour last night, I slept a lot!  The NFC championship had to be the most exciting game I've ever watched!  The Saints ARE America's team!

This was the best birthday present ever.  Yep, today is my birthday and the New Orleans Saints have given me a lot to celebrate!

Let's start off with "Who Dat Pork Tenderloin" 

I had envisioned grilling this over high heat, but the weather in East Tennessee did not cooperate...it rained and I mean rained all day and we're supposed to get snow tonight and tomorrow.  The tenderloin was cooked on the stove top and came out great...so rain or shine, you can be a Who Dat too and make this!

To make the glaze for the pork tenderloin, heat 2 tablespoons of peanut oil (vegetable oil will work just as well) in a small saucepan over medium heat. Add 1 finely chopped shallot and cook until soft. Stir in 1/8 teaspoon of red pepper flakes and cook for another 30 seconds.

Deglaze the pan with 1 tablespoon of rice wine vinegar, about 1 minute and then stir in 1/2 cup of clover honey and 1/2 cup soy sauce and cook until just heated through. Remove from heat and season with cracked black pepper, to taste. Transfer to a bowl to allow sauce to cool faster.  Allow to cool to room temperature.

I used one 1-1/2 pork tenderloin.  This would work well on pork chops or chicken too, don't be afraid to think outside of the box.

Heat your grill or you skillet over high heat.  To skillet, add one tablespoon of extra virgin olive oil and one table spoon of butter.  Once the foamin of the butter subsides, add your seasoned pork tenderloin and sear on each side until well browned.  About 2 minutes per side.  Lower hear to medium-low and baste with glaze until cooked through, about another 7 minutes per side.

Move to a platter and allow to rest for 5 minutes, brush with more of the glaze and serve.