Southwestern Barbecued Pork Tenderloin Serves 6 A Canadian Living Recipe
2 pork tenderloins (12 oz each)
2 tsp cornstarch
1 green onion, finely chopped
2 tbsp finely chopped fresh coriander
Marinade
1/2 cup orange juice
¼ cup tomato paste
2 tbsp grainy mustard
4 tsp chili powder
1 ½ tsp granulated sugar
1 tsp each ground cumin and coriander
½ tsp Worcestershire sauce
¼ tsp salt
1. Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt. Add pork; turn to coat. Cover and refrigerate 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 just a hint of pink remains inside, about 20 minutes.
4. Meanwhile, bring reserved marinade and ¾ cup water to boil over high heat; reduce heat and simmer until reduced to 1 cup, about 7 minutes.
5. In small bowl, whisk cornstarch with 1 tbsp cold water; whisk 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. Serve sauce on the side.
Variations
Peanut Curry Barbecued Pork Tenderloin:
Marinade: 2/3 cup coconut milk; 3 tbsp chunky natural peanut butter; 2 tbsp fish sauce, 1 tbsp lime juice; 2 tsp green or red Thai or mild Indian curry paste; 2 tsp grated gingerroot; 2 cloves garlic, minced; ½ tsp packed brown sugar; and pinch turmeric.
Replace coriander with chopped peanuts.
Five-Spice Barbecued Pork Tenderloin
Marinade: 1/3 cup finely chopped onion; ¼ cup sodium-reduced beef stock; 2 tbsp each oyster sauce and sodium-reduced soy sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; 4 cloves garlic, minced; 2 tsp finely grated gingerroot; and 1 tsp five- spice powder.
Replace coriander with sesame seeds.
2 pork tenderloins (12 oz each)
2 tsp cornstarch
1 green onion, finely chopped
2 tbsp finely chopped fresh coriander
Marinade
1/2 cup orange juice
¼ cup tomato paste
2 tbsp grainy mustard
4 tsp chili powder
1 ½ tsp granulated sugar
1 tsp each ground cumin and coriander
½ tsp Worcestershire sauce
¼ tsp salt
1. Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt. Add pork; turn to coat. Cover and refrigerate 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 just a hint of pink remains inside, about 20 minutes.
4. Meanwhile, bring reserved marinade and ¾ cup water to boil over high heat; reduce heat and simmer until reduced to 1 cup, about 7 minutes.
5. In small bowl, whisk cornstarch with 1 tbsp cold water; whisk 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. Serve sauce on the side.
Variations
Peanut Curry Barbecued Pork Tenderloin:
Marinade: 2/3 cup coconut milk; 3 tbsp chunky natural peanut butter; 2 tbsp fish sauce, 1 tbsp lime juice; 2 tsp green or red Thai or mild Indian curry paste; 2 tsp grated gingerroot; 2 cloves garlic, minced; ½ tsp packed brown sugar; and pinch turmeric.
Replace coriander with chopped peanuts.
Five-Spice Barbecued Pork Tenderloin
Marinade: 1/3 cup finely chopped onion; ¼ cup sodium-reduced beef stock; 2 tbsp each oyster sauce and sodium-reduced soy sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; 4 cloves garlic, minced; 2 tsp finely grated gingerroot; and 1 tsp five- spice powder.
Replace coriander with sesame seeds.