Pork Tenderloin with Prickly Pear Tequila BBQ Sauce

Total Time:
1 hr 57 min
Prep:
30 min
Inactive:
7 min
Cook:
1 hr 20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 pork tenderloins, trimmed (about 1 1/2 to 2 pounds total)
  • Canola or peanut oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups Prickly Pear Tequila BBQ Sauce, recipe follows
Directions
  • 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.

Prickly Pear Tequila BBQ Sauce:
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    This recipe is featured in:

    Great Grilled Mains