Grilled Pork Tenderloin with Fireball Peach with Ice Wine Jam
Print Category Tenderloin Thematic No thematic Source IGA Evaluation
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Ingredients
- 1 pork tenderloin about 1 1/2 lb (675 g)
- 1 clove garlic, minced
- Pinch each salt and pepper
- 10 mL Compliments Extra Virgin Olive Oil
- 5 mL Compliments Fireball Hot Louisiana Sauce
- 125 mL Compliments Sensations Peach with Ice Wine Jam
- 20 mL fresh lime juice
- 15 mL fresh cilantro
- 4 sprigs fresh cilantro
Preparation
- Rub pork tenderloin with minced garlic, salt, pepper and olive oil. Grill over medium-high heat turning until done through - about 12 minutes for medium (22 minutes for well done). Transfer to carving board, tent with foil and let stand 5 minutes.
- Meanwhile in small saucepan over low heat place hot sauce, peach jam and 2 tbsp (30 mL) of water. When hot but not boiling, add chopped cilantro and lime juice. Remove from heat.
- Slice pork on an angle into 8 slices. Serve on 4 plates with desired side dishes and spoon warm sauce over pork slices. Garnish with cilantro sprigs.
Cook commentary
Serves : 4 servings
Preparation time : 15 minutes
Preparation : Medium
Cooking time : 15 minutes
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