Southwestern Barbecued Pork Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 tsp. granulated sugar |
1 green onion, finely chopped |
1 tsp. each ground cumin, coriander |
1/2 c. orange juice |
1/2 tsp. worcestershire sauce |
1/4 c. tomato paste |
1/4 tsp. salt |
2 pork tenderloins (12 oz/375g each) |
2 tbsp coriander, fresh, finely chopped |
2 tbsp grainy mustard |
2 tsp cornstarch |
3 cloves garlic, minced |
4 tsp. chili powder |
Directions:
1. MARINADE: In bowl, whisk together orange juice, tomato paste, mustard, garlic, spices, sugar, Worchestershire sauce and salt. Add pork; turn to coat. Cover and regrigerate for at least 2 or up to 24 hours.
2. Remove pork from marinade, letting excess drip back into bowl Pour marinade into small saucepan; set aside.
3. Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and a hint of pink remains inside; about 20 minutes.
4. Meanwhile, bring reserved marinade and 3/4c. water to a boil over high heat; reduce heat and simmer until reduced to 1 c. (about 7 minutes).
5. In small bowl, whisk cornstarch with 1 tbsp cold water; and wisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.
6. Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. Sprinkle with onion and coriander (fresh). Serve sauce on the side.
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