Pork Tenderloin Glazed With Ancho Cherry Sauce

We’re still working our way through trying out the recipes from July’s cooking class adventure. This one was a definite favorite. I don’t always like pork, but I loved it grilled with this sauce! I could eat spoonfuls of this sauce. We want to try it out on ribs next. I think it might be pretty amazing! Because this makes a lot (even when you halve the recipe), we froze the leftovers and made it again a few weeks later. Defrosted just fine and was an easier meal with the sauce already done. I think this is my new favorite cooking trick — freeze now, eat later.

Pork Tenderloin Glazed With Ancho Cherry Sauce

Serves: 6
Recipe courtesy Great News Cooking Class

1 1/4 cups apple cider vinegar
3/4 cup ketchup
3/4 cup chopped onions
3/4 cup dried tart cherries
1/3 cup dark brown sugar
1/4 cup water
3 tablespoons molasses
2 larges dried ancho chilies (1 ounce), stemmed, seeded
2 cloves garlic, peeled
1 teaspoon coriander
Pinch cloves
3 pork tenderloin
Seasoned salt or rub of your choice

1. For sauce, combine all but pork in medium saucepan. Bring to boil and then reduce heat to medium low. Cover and simmer until chilies and cherries are tender, 20 minutes. Working in batches, puree mixture in blender.

2. Return sauce to saucepan and simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. Keeps 3 days in fridge.

3. Trim pork of all fat and silverskin. Butterfly by slicing lengthwise down the center but not all the way through the tenderloins to open them up a bit and make them thinner. Coat with rub or seasoned salt (rub: celery salt, seasoned salt, paprika, sugar). Brush with vegetable or grapeseed oil (not olive). Place on grill cut-side down first, then flip. Grill 8 to 9 minutes per side or until cooked internally to 150 degrees. If cooking inside, cover with foil, on medium heat.

4. Remove 1/2 cup sauce and brush on pork, turning to sear all the way around. Remove pork and let rest 5 minutes before slicing and serving with remaining sauce.

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~ by spontaneoustruth on September 1, 2010.

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