Southwestern BBQ Pork Tenderloin
serves 6
Ingredients
- 2 pork tenderloins 12 oz each
- 2 tsp cornstarch
- 1 green onion finely chopped
- 2 T Italian parsley, fresh chopped
- Marinade:
- ½ c orange juice
- ¼ c tomato paste
- 2 T grainy mustard
- 3 cloves garlic, minced
- 4 tsp chili powder
- 1 ½ t granulated sugar
- 1 t each ground cumin and coriander
- ½ t worcestershire sauce
- ¼ t salt
Instructions
- 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 at least 2 or up to 24 hours.
- Remove pork from marinade, letting excess drip back into bowl. Pour marinade into saucepan; set aside.
- Place pork on greased grill over medium heat; close lid and grill turning 3 times til browned and just a hint of pink inside about 20 min.
- Meanwhile bring marinade and ¾ c water to boil over high heat; reduce heat simmer til reduced to 1 c about 7 min.
- Whisk cornstarch and 1 T cold water; whisk into marinade. Simmer about 5 min. Keep warm.
- Transfer pork to cutting board and tent with foil; let stand for 10 min before slicing across the grain. Sprinkle with onion and coriander. Serve sauce on the side.
- Note we wrapped the pork in foil instead