A light, sweet pork dish with a spicy kick, perfect as a heavy appetizer or main course dish.

2 pork tenderloins (approx. 1 1/2 lbs each)

4 Tbsp. extra virgin olive oil

1 cup apricot jam

1/4 cup Dijon mustard

3 1/4 cup freshly squeezed orange juice

1 small red onion, finely chopped

4 cloves garlic, finely chopped

1/2 cup fresh lime juice

1/2 habanero chile, seeded and finely chopped

1 tsp. ground cumin seeds

2 Tbsp. fresh cilantro leaves, chopped

Extra fresh cilantro for garnish

Kosher salt and freshly cracked black pepper

1. Preheat grill to high.

2. Heat 2 tablespoons of the extra virgin olive oil in a small saucepan over medium-high heat.

3. Add onion and garlic, and cook, stirring, until soft, about 5 minutes.

4. Add lime juice, 3 cups of orange juice, and habanero chile and bring mixture to a boil.  Cook until reduced by half.

5. Whisk in cilantro and cumin, and season to taste with salt and pepper.

6. In a small bowl, whisk together apricot jelly, Dijon mustard, and remaining 1/4 cup of orange juice together.

7. Season apricot mixture with salt and pepper to taste.

8. Brush pork with 2 tablespoons of extra virgin olive oil, and season it with salt and pepper.

9. Set aside a few tablespoons of the apricot mixture for brushing the cooked pork.

10. Grill pork for 4-5 minutes per side, brushing frequently with apricot mixture.

11. Remove pork from grill, brush with apricot mixture once more, and let sit for 10 minutes.

12. Slice pork into 1/4 inch-thick slices, and place on Original Mini Croccantini.

13. Drizzle reduced orange juice mixture over each Croccantini, and add cilantro for garnish, if desired.

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