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Honey Garlic Glazed Pork Tenderloin
Serves 40-75
Course
Main Course
Servings
50
Ingredients
4
center cut pork tenderloins
about 10# each
1½
cup
oil
240
g
garlic cloves
very finely chopped, about 60
PORK TENDERLOIN RUB:
32
g
garlic powder
about 3 ½ tablespoons
38
g
paprika
about 3 ½ tablespoons
48
g
salt
about 3 ½ tablespoons
48
g
black pepper
about 3 ½ tablespoons
HONEY GARLIC SAUCE:
31
oz
cider vinegar
about 3½ cups
18
oz
soy sauce
light or all purpose, about 2 cup
7
pounds
honey
about 10 cups
Instructions
DAY 1: Prep
Mix Sauce ingredients. Reserve.
Sear Tenderloin:
Mix Rub ingredients. Liberally season pork.
Preheat Griddle on high. Add oil to hot griddle and when oil just begins to smoke, sear pork until caramelized on all sides. Reserve and cool.
Make Sauce:
Saute garlic in a drizzle of oil until very lightly golden (do not burn garlic!).
Add sauce ingredients. Reduce sauce over medium high heat, simmering rapidly until liquid reaches nape consistency. Reserve and chill.
Position loins in hotel pan; Add cooled sauce. Cover and refrigerate.
DAY 2: Service
Preheat oven to 325*F.
Roast until internal temperature is 145*F
Remove pork, cover loosely with foil.
Reduce sauce/ pan drippings over medium high heat, simmering rapidly until liquid thickens to a syrup.
Carve, drizzle slices with syrup, and serve with additional sauce on the side.