Pork Tenderloin With Prickly Pear Tequila Bbq Sauce Recipes

TENDERLOIN WITH PRICKLY PEAR SAUCE

Steps:

• Take the pork tenderloin out of the refrigerator. That way it will cook more even.
• Put the butter and oil in a pan and let it become hot.
• Sprinkle the tenderloin with salt and pepper and fry the meat until nice brown on each side (turn) over high heat.
• Reduce heat to low and let it bake for 12 to 15 minutes.
• Remove from the pan and wrap the tenderloin in aluminum foil.
• Meanwhile make the prickly pear sauce by peeling the prickly pears (for example a vegetable peeler). Wear gloves, they sting ugly!
• Cut the cactus figs into small pieces.
• Put them in a pan with the bay leaf, pepper, sugar, apple cider vinegar, salt and water.
• Bring to a boil and let it boil down to about ⅓ of the liquid is remaining.
• Serve the pork with the sauce.

TEQUILA-LIME PORK TENDERLOIN

Steps:

• Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

PORK TENDERLOIN WITH PRICKLY PEAR TEQUILA BBQ SAUCE

Steps:

• Preheat an outdoor grill to medium heat.
• Brush the pork tenderloins with oil. Season generously with salt and pepper.
• Use a clean cloth or rolled paper towels soaked with oil to season the grill. Grill the tenderloins, turning as necessary to mark them well on all sides. Use a basting brush to coat the tenderloins with sauce. Turn the tenderloins about every 2 minutes and reapply sauce to ensure even caramelization. Cook until an instant-read thermometer inserted in the center registers 145 degrees F (for medium doneness) to 160 degrees F (for well done).
• Remove the tenderloins to a wire rack or plate to rest. Rest in a warm place for at least 5 to 7 minutes. Bring leftover sauce to a simmer and cook for 5 minutes. Slice and serve with sauce for dipping or drizzling.
• Coat the whole red onions with canola oil and roast until inside layers are very soft, about 1 hour. Peel the onions and discard outer layers if blackened. Place in blender with prickly pear cactus puree and blend at high speed until completely smooth. Preheat oven to 350 degrees F.
• Heat 1 tablespoon of butter in a saucepan over medium heat. Saute minced onions until lightly caramelized, about 5 minutes. Add coriander, cumin, pepper flakes, serrano, garlic, and lime zest. Cook until fragrant, about 2 minutes.
• Add Worcestershire, tequila, cider vinegar and lime juice. Cook over medium-high heat until reduced by half.
• Stir in onion/cactus fruit puree, water and salt, to taste, and bring to a simmer.
• Remove from heat and swirl in the remaining butter. The sauce may be blended to achieve a smoother consistency or left as it is.