Spicy Grilled Pork Tenderloin
- 2 large whole garlic cloves
- 4 large scallions, trimmed and chunked (white part only)
- Âľ cup pineapple juice
- ½ cup cider vinegar
- One 8-ounce can tomato sauce
- 2 tablespoons tomato ketchup
- 2 tablespoons molasses (not too dark)
- 2 tablespoons Dijon mustard
- 1 tablespoon packed light brown sugar
- 1 teaspoon Worcestershire sauce
- ½ to 1 teaspoon hot red pepper sauce (depending on how “hot” you like things)
- Two 1-pound pork tenderloins
- 2 tablespoons cold butter, diced
Instructions:
It’s a popular way to prepare pork tenderloin down south.
- Whiz the garlic, scallions, pineapple juice, and vinegar in an electric blender at high speed until smooth. Pour into a jumbo-size plastic zipper bag, add all remaining ingredients except the pork and butter, seal, and shake well to combine.
- Add the pork tenderloins to the bag and reseal. Refrigerate overnight, turning the bag from time to time so the pork marinates evenly.
- When ready to proceed, pour 1/3 cup of the marinade into a measuring cup and reserve. Pour the balance into a heavy, nonreactive saucepan and set aside. Preheat the grill to moderate heat (375° F.). Note: If you have no grill, preheat the oven to 400° F.
- Grill the tenderloins with the lid up, turning and brushing now and then with the reserved 1/3 cup marinade, for 25 to 30 minutes or until an instant-read thermometer, thrust into the center of a tenderloin, reads 150° F. Note: If you have no grill, roast the tenderloins on a rack in a shallow roasting pan on the middle oven shelf for about 35 minutes or to an internal temperature of 150° F., turning and brushing or basting occasionally.
- Meanwhile, bring the pan of marinade to a boil over moderately high heat, reduce the heat to its lowest point, set the lid on the pan askew, and keep the sauce warm while the tenderloins grill.
- Transfer the tenderloins to a carving board, tent with foil, and let stand for 5 minutes. Add any leftover basting marinade to that in the saucepan and simmer uncovered while the tenderloins rest. Just before serving, add the diced butter to the hot marinade bit by bit and whisk until smooth.
- To serve, slice the tenderloins ½ inch thick, slightly on the bias. Fan out on heated dinner plates and top each portion with some of the hot marinade.