SOURCE: Musselman's

May 02, 2013 05:00 ET

Grilling Goes Sweet and Savory

MISSION, KS--(Marketwired - May 2, 2013) - (Family Features) When it comes to a great cookout, you want to keep things simple and tasting fantastic. And that starts with just the right recipes -- like these.

The mild taste of pork tenderloin is perfect for pairing with the bold flavors of the Apple Butter Glaze in this recipe. The sweet and tangy taste of Musselman's Apple Butter is nicely balanced with mild Vidalia onions, zesty Dijon mustard and a dry white wine.

When grilling, keep a couple of things in mind:

  • Cook the tenderloin over indirect heat -- the cooler side of the grill -- so that it cooks slowly and evenly. This also keeps the glaze from scorching.
  • Turn meat with tongs, never with a fork. Piercing the meat releases its natural juices -- and you'll end up with a dry entrée.

For a savory side dish with a hint of sweetness, try these Honey Apple Butter Baked Beans. Three kinds of beans are baked with apple butter and honey with a hint of heat from cumin and cayenne pepper.

Get more delicious recipes for your cookout season at

Grilled Pork Tenderloin with Apple Butter Glaze 
Servings: 4 
Cooking Time: 25 - 40 minutes 
1 cup Musselman's Apple Butter
2 tablespoons Vidalia onion, finely chopped
1/4 cup Dijon mustard
1/4 cup dry white wine or white cooking wine
  Salt and pepper to taste
  Vegetable oil
2 boneless pork tenderloins, trimmed (1 - 1.5 pounds each)

In medium bowl, whisk together apple butter, onion, mustard and wine. Season with salt and pepper to taste.

In small sauce pan, bring apple butter mixture to a boil, stirring constantly. Set aside a few tablespoons of the glaze to drizzle on the cooked meat before serving.

Preheat grill to medium high. Brush pork with oil and season with salt and pepper.

Over direct heat, brown tenderloin on all sides, about 5 minutes total. Brush meat with glaze and, if grill allows, move to indirect heat. Turn every 5 - 6 minutes to prevent glaze from scorching, brushing occasionally with additional glaze. Cook meat to an internal temperature of 160°F (cooking time will vary from 25 - 40 minutes, based on thickness of tenderloins and type of grill).

Remove from grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with reserved glaze, and serve immediately.

Honey Apple Butter Baked Beans  
Servings: 8 
Cooking Time: 50 - 60 minutes 
1 cup Musselman's Apple Butter
1/3 cup honey
1/2 cup ketchup
1/2 cup water
2 tablespoons minced dried onion
1 teaspoon ground cumin
1 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper
1 can (15.5 ounces) great northern beans, drained
1 can (15.5 ounces) black beans, drained, rinsed
1 can (15 ounces) red or pinto beans, drained

Heat oven to 375°F.
Mix all ingredients except beans in large bowl. Stir in beans.
Pour into 2-quart baking dish or casserole. Bake 50 to 60 minutes or until hot and bubbly.

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