I have spoken with so many people about grilling outside during the winter and am quite surprised at how many or you brave the elements. But I must agree, there is nothing like bringing that charred taste inside during the snow season. So, any of you who don’t have a houseful to feed this year for the Holidays, or simply want to get your husband to chip in, this column’s for you. For all you women out there who have a better half with a grill, you know that the second you mention that YOU will be firing up the grill, those fighting words are enough to tear any man away from the television. After all, no matter who paid for the grill, no matter where that grill may be, it ultimately boils down to who has claimed the grill(it’s a guy thing).
Columbian Grilled Pork Tenderloin
Columbian cuisine has involved the use of chocolate and coffee longer than we Yankees have been on the U.S. shores. The use of these South American ingredients is perfect for the grill and a great grilled Holiday meal.
1 tablespoon olive oil
1/2 cup chopped, green onions
2 teaspoons minced garlic in oil
1 chile, seeded and minced
2 tablespoons molasses
3/4 cup apple cider or juice*
4 cups cold, brewed mocha-flavored coffee
2 teaspoons cinnamon
1 teaspoon dried ginger
1 tablespoon butter or margarine, softened
1/2 teaspoon salt
2 pound pork tenderloin
Heat oil in a large skillet over medium-high heat. Add the green onion and sautee 2 minutes. Stir in molasses, cider, brewed coffee, cinnamon, cocoa and ginger. Bring to a boil, cook until reduced to 1 1/2 cups, about 15 minutes. Remove from heat and cool 15 minutes.
Meanwhile, prepare gill or preheat oven to 350-degrees F. In batches, very carefully process the cider mixture in a food processor or blender until smooth. Stir in the butter and salt.
Place the pork on the grill, baste with this great glaze and cover. Cook 50-60 minutes, basting frequently, until done. Your meat thermometer should read 155-degrees F. Remove from heat and let rest 5 minutes before slicing and serving with Orange-Pepper Glazed Sweet Potatoes, recipe below.
Orange-Pepper Glazed Sweet Potatoes
4 large sweet potatoes(about 2 pounds)
1 can chiles in adobo sauce
2 tablespoons butter or margarine, melted
1 tablespoon chopped, dried basil
1(6-ounce) can frozen orange juice concentrate, thawed
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Prepare grill. Cut sweet potatoes in half lengthwise. Boil them in water for about 4-5 minutes, or until just barely tender. Remove immediately and cool in refrigerator.
Meanwhile, remove sauce from canned chilies. Save the remainder of the contents for another recipe. Combine this removed sauce, butter, basil, salt, pepper and orange juice, whisk well. Spray potatoes with cooking spray all over and place them on the grill grates for 4-5 minutes per side, or until done. Baste frequently throughout the cooking process with the glaze.