Saturday, August 29, 2009

Sweet & Spicy Pork Tenderloin w/Hot Pepper Jelly Glaze



I can usually look at a recipe and 'taste' the flavor combo in my mind before actually preparing the recipe. But sometimes, even a recipe with familiar ingredients, will throw a curveball of a combination that just makes me think, "I've got to try that one!", or "Good grief, what were they thinking?".

This one's original title is Robin Kline's Surprising Pork Tenderloin, probably due to the reaction she got from the tasters on the combo. She claimed people would look at the sauce ingredients and go, "How in the world can that be good?" But one bite is all it takes, because it is surprisingly delicious.



Sweet and Spicy Pork Tenderloin w/Hot Pepper Jelly Glaze and Ranch BBQ Sauce

Serves 6 to 8

Adapted from "Grillin' with Gas," by Fred Thompson (The Taunton Press, $19.95)

* -- Three 1-pound pork tenderloins, silver skin removed
* 2 tablespoons paprika
* 2 teaspoons kosher salt
* 2 teaspoons light brown sugar
* 2 teaspoons granulated sugar
* 2 teaspoons chile powder
* 2 teaspoons ground cumin
* 2 teaspoons freshly ground black pepper
* 1/2 cup smoky, tomato-based barbecue sauce (can use your favorite bottled sauce)
* 1/2 cup ranch salad dressing
* 1/2 cup hot pepper jelly, at room temperature
* 1/2 cup chopped fresh cilantro leaves

Instructions: Pat the tenderloins dry with paper towels. In a small bowl, combine the paprika, salt, sugars, chili powder, cumin and pepper. Rub about 2 tablespoons of this mixture on each tenderloin, giving it a good massage with the spices.

In a small saucepan, stir together the barbecue sauce and dressing. Set over low heat, stirring until just warm. Set aside.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Place the pork on the grill and cook for 15 to 20 minutes total, turning occasionally to brown evenly on all sides. The pork is done when it yields slightly to pressure or and instant-read thermometer reads 145° to 150°. A few minutes before removing the pork from the grill, brush each tenderloin with the jelly and allow it to glaze. Transfer the pork to a cutting board and let stand for 5 to 10 minutes. Slice on the diagonal and arrange on a platter. Sprinkle the meat with the cilantro and serve with the sauce on the side.

Per serving: 310 calories, 37 g protein, 20 g carbohydrate, 8 g fat (3 g saturated), 104 mg cholesterol, 753 mg sodium, 1 g fiber.

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