Southwestern Pork & Fresh Chilean Fruit
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.
1/2 cup canola oil
2 tablespoons chili powder
2 teaspoons chipotle chili pepper
1/4 cup lime juice
2 tablespoons sugar
2 tablespoons Dijon mustard
1-1/2 pounds pork tenderloin
2 pounds fresh Chilean fruit including peaches, nectarines and plums, peeled if desired.
1. To prepare Spicy Sauce: In small skillet, combine canola oil, chili powder and chipotle chili pepper.
2. Heat over high heat, just until hot, about 30 seconds; transfer to small bowl.
With wire whisk, stir in lime juice, sugar and mustard; cool.
3. In plastic bag, coat tenderloin with 1/4 cup Spicy Sauce; close bag and set aside 30 minutes. Pit and quarter fruit; place in bowl.
4. Brush fruit on all sides with about 3 tablespoons Spicy Sauce; reserve remaining sauce for later use.
5. To cook: Preheat broiler to high.Place tenderloin on rack in broiler pan; broil 8 minutes.
6. Turn and broil until still slightly pink in center (160oF), 8 to 10 minutes longer.
7. Remove to cutting board; cover loosely with aluminum foil. Place fruit on broiler rack; broil 4 minutes; turn and broil until barely tender, 2 to 4 minutes longer.
8. Cut tenderloin into 1/2-inch-thick slices; serve with fruit and remaining Spicy Sauce. Garnish with greens, if desired