Apple-hickory Glazed Lamb Tenderloin

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup apple juice concentrate (thawed)
• 2 tablespoons balsamic vinegar
• 3 -5 teaspoons liquid smoke flavoring (depending upon your taste)
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 tablespoons cornstarch
• 3/4 cup water
• 2 lamb tenderloin (12 to 16 ounces each, trimmed of fat and silver skin)
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon ground black pepper
• 2 teaspoons vegetable oil

Recipe

• 1 combine first seven ingredients to make glaze.
• 2 brine tenderloins for 1 hour in a solution of water & kosher salt. the ratio is 1 tablespoon of salt per 1 cup of water.
• 3 rinse tenderloins and pat dry.
• 4 adjust oven rack to middle position; heat oven to 400 degrees.
• 5 sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. heat oil in 12-inch skillet over medium-high heat until smoking. place both tenderloins in skillet; cook until well browned, 3 minutes. using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. repeat until all sides are browned.
• 6 transfer tenderloins to rimmed baking sheet, coat with glaze, and place in oven, roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes.
• 7 transfer tenderloins to cutting board and tent loosely with foil ; let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, serve immediately.