Thu 26 Jul 2012
The spicy-sweet sauce in this recipe from the July 2012 issue of Canadian Living is a real winner. It comes together in a jiffy and has great flavour. The trick with this recipe is to not overcook the pork, which dries it out. Use a meat thermometer or cut into the pork – if just a trace of pink remains in the centre of the meat, it is done. Loosely tent the pork with foil and let it rest for five or 10 minutes before slicing. This will allow the juices to redistribute through the meat, making it more juicy. The recipe includes grilled asparagus as a side dish, which I’m sure would be very good. I opted for sautéed corn instead.
Avoiding Additives and Preservatives
Peach jam, white wine vinegar and chipotle peppers may contain artificial ingredients. I used Smucker’s jam, Spectrum Naturals white wine vinegar and La Costena canned chipotles in adobo sauce. These products don’t contain colour, sulfites or additives/preservatives.
1/3 cup (75 mL) peach jam
3 tbsp (45 mL) white wine vinegar
2 cloves garlic, chopped
2 canned chipotle peppers in adobo sauce, drained, seeded and chopped
1 lb (454 g) pork tenderloins
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
1 bunch (9 oz/255 g) asparagus, trimmed
1 tbsp (15 mL) olive oil
In small saucepan, bring jam, vinegar, garlic and chipotles to boil over medium-high heat; cook, stirring occasionally, until jam is melted, about 2 minutes. Remove 2 tbsp glaze to bowl and set aside.
Sprinkle pork with pinch each of the salt and pepper. Brush pork all over with glaze. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 160°F (71°C), about 18 minutes. Let stand for 5 minutes before carving. Drizzle pork with reserved glaze.
Meanwhile, toss together asparagus, oil, and remaining salt and pepper. Add to grill and cook, turning occasionally, until tender-crisp, about 7 minutes. Serve with pork. Serves 4.
From the July 2012 issue of Canadian Living