RECIPE: For those who like it hot: REC:Apricot and Habanero Glazed Pork Tenderloin

RECIPE:
M

michael-in-phoenix

Well-known member
This is from Carlsbad Tavern, one of my favorite New Mexico-style restaurants here in Scottsdale. The food is hot with Hatch chiles and delicious! The Green Chile Stew will cure whatever ails you, and the pork-and-cheese-stuffed Chile Rellenos are TDF. A local fave is the Green Chile Cheeseburger. If you're ever in the area, I recommend a visit. But don't go if you can't stand the heat. The food is *hot*.

Apricot and Habanero Glazed Pork Tenderloin

Glaze:

1/2 small yellow onion, diced

1 clove garlic, chopped

1 teaspoon vegetable oil

1 jar (8 ounces) apricot preserves

1 habanero pepper, diced and seeded

1/2 cup orange juice

1 tablespoon brown sugar

1 tablespoon soy sauce

1/2 cup water

1 teaspoon lime zest

1 teaspoon orange zest

Pork:

3 pork tenderloins (2-2 1/2 pounds total)

Salt and pepper

SautÈ onion and garlic in oil until lightly colored. Add apricot preserves, habanero, orange juice, brown sugar, soy sauce and water. Cook approximately 20 minutes, until mixture thickens. Blend with hand mixer. Stir in lime zest and orange zest.

Remove silver skin from pork tenderloins. Season with salt and pepper. Brush with some of the apricot glaze.

Light grill and position rack approximately 6 inches above heat. Grill pork, brushing with more glaze often and turning frequently so the glaze does not burn. Cook 10-12 minutes, until internal temperature reaches 130 to 140 degrees. Cut into medallions before serving.

Makes 6-8 servings.

http://www.carlsbadtavern.com/

 
I'm sure it would be good that way. If you use only one, or maybe a half habanero, and...

...make sure you seed it and cut out all the ribs and I bet you could get away with it.

I only suggest that because the habanero has a wonderful flavor that is different from any other chile. If you can get around the heat, it is delicious.

Michael

 
What I have done in the past when I want to have the habanero flavor without the heat,

is slice it in half or leave it whole depending on what I am making, then remove it when the recipe is done. I make chili like that. It give the flavor of the habanero without much of the heat. For a delicious salsa, try whirring up a can of chipotle chiles in adobo with a small jar of Mezzetta Pickled Habaneros, use all the juice, just remove the stems, it is an addicting salsa that I add to my bowl ow soup, chili, etc. I love the stuff.

 
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