Tenderloin With Prickly Pear Sauce Recipes

10 WAYS TO USE PRICKLY PEARS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a prickly pear recipe in 30 minutes or less!

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.

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.

PORK TENDERLOIN WITH PEAR SAUCE

Steps:

• Place rack on second level from bottom in oven. Heat oven to 500 degrees.
• Combine salt, cinnamon, cardamom and pepper in a small bowl.
• Place tenderloins side by side in a 12-by-8-by-1 1/2-inch roasting pan. Using your fingers, rub the dry seasonings on all surfaces of each tenderloin. Smear all over with the oil.
• Roast for 10 minutes. Turn over each one; roast another 10 minutes.
• While pork is roasting, puree pear in a food processor or blender until liquid; it should be 1/2 cup.
• Remove tenderloin to a serving platter. Pour off fat in pan and place over high heat. Add pear puree, boil and scrape pan with a wooden spoon to remove browned bits.
• Slice the pork crosswise into 1/4-inch pieces. Toss with the sauce. Serve warm or at room temperature, accompanied by party rye bread.

CRIMSON PRICKLY PEAR SAUCE

Steps:

• Cut a 1/2-inch slice off both ends of the prickly pears, then make a 1/2-inch deep incision down the side of each one. Carefully (remember there are little stickers) peel off the rind, starting from your incision: The rind is thick, and, if the fruit is ripe, will peel easily away from the central core. Roughly chop the peeled prickly pears, puree in a food processor or blender, then press through a fine strainer into a bowl. There should be about 3 cups.
• In a medium-size (2- to 3-quart) saucepan, combine 2 cups of the puree with 1/3 cup sugar, and simmer rapidly over medium to medium-high heat, stirring frequently, until reduce to 1 cup. Cool.
• Combine the cooked mixture with the remaining1 cup of uncooked puree in a small bowl. Taste and season with lime juice, orange liqueur and additional sugar if needed.
• Advance Preparation:
• Covered and refrigerated, the sauce will keep about a week. The finished sauce (as well as the prickly-pear pulp) also can be frozen.