Grilled pork tenderloin is constantly lubricated tequila and prickly pear barbecue sauce and as a result gets bright taste with piquant sweet notes. The meat becomes very tender and juicy, covered with fry marks from the grill. For determining the optimal degree of preparedness of pork is recommended use a meat thermometer. Then its taste and texture do not disappoint. The tenderloin is sliced and served with the remaining barbecue sauce. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pork
- 2 pork tenderloins, trimmed (total about 0.7 – 1 kg.)
- Rapeseed or Peanut Butter to Grease
- 1.5 tbsp. Barbecue sauce with tequila and prickly pear, recipe see below
Tequila and prickly pear barbecue sauce
- 3 medium red onions, 2 whole, 1 chopped
- 1 tbsp. l rapeseed oil
- 3/4 Art. frozen prickly pears, thaw
- 3 tbsp. l butter
- 0.5 tsp roasted and ground coriander seeds
- 1.5 tsp fried and ground zira seeds
- 1 tsp red pepper flakes
- 2 peppers of serrano, peeled from seeds and partitions, shredded
- 3 cloves, minced garlic
- 1 tsp lime zest
- 0.5 tbsp. white worcester sauce
- 0.5 tbsp. tequila
- 1/4 Art. cider vinegar
- 2 tbsp. l lime juice
- 3/4 Art. water
- 2 tsp coarse salt
Recipes with similar ingredients: pork, barbecue sauce, pepper serrano, apple cider vinegar, lime juice, tequila, Worcestershire sauce, coriander, cumin
Recipe preparation:
- Preheat the grill to medium heat.
- Grease the pork tenderloin with vegetable oil. Sprinkle with salt and black pepper. Rub the grill grates with a paper towel dampened in vegetable oil. Fry the tenderloins by turning as necessary, until the appearance of fry marks from all parties.
- Use a brush to coat the pork sauce. Rotate the tenderloin about every 2 minutes and re-grease the sauce so that the meat evenly caramelized. Fry until thermometer inserted to the center of the tenderloin, will not show a temperature of 63 ° C (for medium frying) up to 70 ° С (for well-fried meat).
- Put the clippings on a wire rack or on a plate and give the meat rest in a warm place for at least 5-7 minutes. Bring the remaining sauce to a boil and cook for 5 minutes.
- Slice the meat and serve with dipping sauce or pour over it from above.
Tequila and prickly pear barbecue sauce
Pour the whole red onion with rapeseed oil and fry until the inside the layers will not become very soft, about 1 hour. Peel the onion and discard the outer layers if they are blackened. Put in a blender together with mashed prickly pears and beat at high speed until smooth consistency. Preheat the oven to 175 ° C. In a pan on medium heat 1 tbsp. l (15 gr.) Butter. Fry chopped onions until light caramelization, about 5 minutes. Add coriander, zira, red pepper, serrano, garlic and lime zest. Cook until fragrance, about 2 minutes. Add Worcester sauce, tequila, apple cider vinegar and lime juice. Cook over medium heat. until the sauce is evaporated by half. Stir in the onion puree, water and salt to taste, and bring to a boil. Remove from heat and intervene the remaining butter. You can grind the sauce in a blender for obtain a more uniform consistency or leave as is.
