Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeño Cornbread & Red Chile Slaw

Red Mountain Resort & Spa Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeño Cornbread & Red Chile Slaw

Ingredients
4–4 oz. Portions Pork Tenderloin, trimmed of all fat
¼ Cup Each Portion Prickly Pear BBQ Sauce
Four 2 oz. Servings Grilled Jalapeño Cornbread
¼ Cup Red Chile Pecan Slaw
To Taste Kosher Salt
To Taste Black Pepper

For the Prickly Pear BBQ Sauce
7 oz. Ketsup
5 oz. Prickly Pear Syrup
¼ Cup Apple Cider Vinegar
2 tbsp. Agave Syrup
2 tbsp. Molasses
¼ Cup Cajun Spice

For the Grilled Jalapeño Cornbread
1 Cup Cornmeal
½ Cup All-Purpose Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
1 Large Egg, beaten
3 Large Egg Whites, beaten
¾ Cup Skim Milk, regular
¼ Cup Canola Oil
1 Cup Frozen Corn Kernels, roasted
½ Cup Cheddar-Jack Cheese, shredded
¾ Cup Diced Green Chiles
¼ Cup Jalapeño Peppers, finely diced
¼ Cup Cilantro, rinsed and chopped
2 tsp. Fructose*
½ tsp. Kosher Salt

Directions
• Lightly season pork with salt and pepper.
• Place on hot grill and mark on all sides; brush lightly with BBQ sauce and rotate; allow sauce to
caramelize onto the meat.
• Place cornbread portion onto grill and cook until grill marks are visible on both sides.
• Remove pork and cornbread from grill; plate up and garnish each plate with 1 tbsp. slaw.

For the Prickly Pear BBQ Sauce
• Combine all ingredients in a heavy bottomed saucepot and simmer over medium heat until sauce is
thick enough to coat the back of a spoon.

For the Grilled Jalapeño Cornbread
• Sift together all dry ingredients.
• Mix all other ingredients.
• Slowly mix other ingredients into dry, stirring to remove all lumps.
• Pour onto lightly greased sheetpan and bake at 375° for 25–30 minutes or until a wooden skewer
comes out clean.

For the Red Chile Pecan Slaw
¼ lb. Red Cabbage, shredded
¼ lb. Green Cabbage, shredded
2 tbsp. Pecan Pieces, oil-roasted
¼ Cup Red Chili Vinaigrette
¼ Each Green Bell Pepper, julienned
¼ Each Red Bell Pepper, julienned
¼ Each Yellow Bell Pepper, julienned
1 Pinch Cumin
1 Pinch Black Pepper
Olive Oil (enough to lightly coat pecans)

For the Red Chili Vinaigrette
1 ½ Pepper Jalapeno Pepper
1 tsp. Garlic, chopped
½ tbsp. Shallot, chopped
½ Cup Cilantro
1 Cup Rice Vinegar
½ Cup New Mexico Red Chile Puree (Mae Ploy Sweet Chili Sauce may be substituted)
20 oz. Thickened Vegetable Stock
1 tbsp. Toasted Cumin Seed
2 tbsp. Extra Virgin Olive Oil

Recipe Nutrient Analysis, Single Serving: 340 calories, 24g carbohydrate, 30g protein, 14g fat, 4g saturated fat, 95mg cholesterol,
420mg sodium, 2g fiber

Directions For the Grilled Jalapeño Cornbread
• Portion into 2 oz. squares and toast cornbread on grill just before serving.
* You can find fructose in a health or specialty food store. The same amount of sugar can be substituted. For the Red Chile Pecan Slaw
• Lightly coat pecan pieces with olive oil and chili powder; roast in 375° oven until nuts are roasted,
about 7–10 minutes.
• In a large mixing bowl combine all ingredients and mix thoroughly.
• Refrigerate until ready to serve. For the Red Chili Vinaigrette
• Combine all ingredients except for olive oil.
• Blend until all ingredients are completely incorporated.
• Drizzle in the olive oil.

Yield: 4 Tenderloins, Servings: 4, Serving Size: 10 oz

 

About Eve

Speak Your Mind

*

css.php
s2Member®