I'm looking for a sweet, non-bbq sauce glaze for tenderloins. I smoked two of them last night and did a raspberry chipotle glaze which I also used for a dipping sauce. It was fantastic, but too spicy for the kids. I could always just not glaze it and use it as a dipping sauce for those who wanted it, but adding a glaze adds so much flavor IMO.

Any suggestions on something similar but doesn't pack the spicy kick? Store bought (HEB) would be preferred but open to suggestions.

My mom always used apple jelly and a little chili powder. Obviously you could leave that out. We Really liked it growing up.

Apple butter works great as a glaze on pork

SoTxAg said:

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Depending on your Heb, you can usually find the Fischer Wieser sauces there and they are pretty good.

https://store.jelly.com/collections/sauces?page=2

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+1, we really like these.

SoTxAg said:

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Depending on your Heb, you can usually find the Fischer Wieser sauces there and they are pretty good.

https://store.jelly.com/collections/sauces?page=2

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The F&W charred pineapple bourbon sauce is especially good on pork tenderloin.

I made a cranberry glaze for pork tenderloin a couple of Christmases ago that worked well. Cranberry juice, whole cranberries, brown sugar, etc.

StinkyPinky said:

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I use the following both on Pork and Salmon. Simple but tasty:

Apricot Jam
Soy Sauce
Ginger
Garlic
Pepper

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Agreed, I usually add a little mirin, small amount of sake or shaohsing wine and some Korean chili flakes. Sans the jam, I might use that as a marinade or board sauce as well.

Plus rice vinegar.

Is there a recipe you can point me to for measurements, etc? That sounds good.

Fig/balsamic glaze. Thank me later.

TxSquarebody said:

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Fig/balsamic glaze. Thank me later.

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This is what I came to post.

I saw a fig/port wine reduction/glaze on America's Test Kitchen, looked good but I haven't tried it yet.

RooAg said:

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Is there a recipe you can point me to for measurements, etc? That sounds good.

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Sure, this is purely a guesstimation since I eye ball it. Modify to your taste.

Approx 16 oz of apricot jam
3 or 4 TBL of soy
1 or 2 tsp of ginger
1 tsp garlic powder
Red pepper flakes to your liking.

I cooked a pork tenderloin about 5 days ago. I tend to invent my own sauces/glazes on the fly sometimes, based on what flavor profile I'm looking for and what I have on hand. I might also spot check a few recipes online for inspiration. Even chat GPT can be helpful sometimes.

Anyway, the one I made the other day was really good. I don't remember exactly what I put in it but I know It had soy sauce, oyster sauce, honey, garlic, and pepper. I'm pretty sure also threw some shaoxing wine in with it, as well as some oil.

But what really took it over the top was something I didn't plan for. I was roasting some veggies in the same pan and the tenderloin finished before the veggies, so I pulled the tenderloin off and added more of the glaze and then wrapped it in foil to let it rest. The glaze and all the pan juices mixed together made for an incredible sauce over the slices of tenderloin.