terry pogue

Apricot Pork With Habanero Sauce

Serves 4
Published in: newspaper

2 pork tenderloins
1 cup apricot jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
salt and freshly ground black pepper
Habanero sauce (recipe follows)

Rub the tenderloin with 1/2 teaspoon of oil then season with salt and
pepper. Whisk together the apricot, mustard and orange juice. Place the
tenderloin on a hot grill, and sear all sides. Grill, brushing often with
the glaze, until just cooked through, 4 to 5 minutes per side. Let
tenderloin rest 5 minutes before slicing.

Serve with the sauce below.

Habanero Sauce

2 tablespoons canola oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
half a habanero chili, seeded and finely chopped
1 teaspoon ground ***in
salt and freshly ground black pepper
2 cups orange juice
1/2 cup fresh lime juice
2 tablespoons fresh cilantro, finely minced

Heat the oil in a heavy skillet over medium-high heat. Add the onion,
garlic, habanero, ***in, salt and pepper. Cook, stirring, until soft,
about 5 minutes. Add the orange and lime juice, and bring to a boil. Cook
until reduced by half. Whisk in the cilantro and season to taste with salt
and pepper.

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