"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Albuquerque Grilled Pork Tenderloin Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Albuquerque Grilled Pork Tenderloin, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Blohm
Added: Sunday, May 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. pork tenderloins
Albuquerque Dry Rub, as needed (recipe in Misc)
1 cup pomegranate juice
1/4 c. sherry wine
1/4 c. molasses
2 Tbsp. olive oil, as needed

Directions:
Directions:
Blot the tenderloins dry with paper toweling. Cut each tenderloin in half. Make parallel cuts about 1 inch apart and 1/2 inch deep in one side of each piece. Place them in a container, cut side down, and sprinkle evenly with some of the dry rub. Turn them and sprinkle the cut side of the tenderloins with additional dry rub. The rub should coat the tenderloins evenly. Cover the tenderloins and refrigerate for at least 2 hours (this can be done up to 12 hours in advance). Preheat a gas grill to medium high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. spread the coals in an even bed. Clean the cooking grate. While the grill is heating, make the mop; Simmer the pomegranate juice in a small saucepan over high heat until it reduces by half. Add the molasses and vinegar, stir well, and bring to a simmer. Remove the mop from the heat and reserve 3 tablespoons of the mop to drizzle on the pork after it is cooked. Reserve the remainder to brush onto the pork as it grills. Thread the pork tenderloins into a curved skewer with the cuts on the outer side of the curve to create a fan shape. The cuts in the pork tenderloin should be on the outside of the curve. Brush the tenderloin with a little of the olive oil. Place the tenderloins on the grill and grill until the tenderloin is marked on the first side, about 1 minute. Turn carefully and brush the upper side of the tenderloin with some of the mop. Turn the tenderloins again when the second side is marked, about 2 minutes, and brush with the mop once again. Grill for another 2 to 3 minutes, then turn once more and finish grilling on the seconds side until the pork is cooked, another 2 to 3 minutes. Remove the tenderloins from the grill and carefully pull them off the skewers. Set them on a bed of beans and greens on a heated platter. Drizzle the reserved mop over the pork and serve.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

224W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!