Orange-Cranberry and Chipotle Glazed Pork Tenderloins

Pork tenderloins are marinated in a mixture that contains onion, garlic, brown sugar, cumin, cinnamon, coriander, chipotle chilies, oregano, liquid mesquite smoke, lime and orange juices, canned cranberry sauce, salt and pepper. This mixture is blended smooth. One-third is used to marinate the meat. The other two-thirds is cooked to reduce, and used as the basting sauce and as a sauce to pass with the cooked meat, which is grilled with wood chips.

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Ingredients:

• 2 pork tenderloins, about 1 lb. each (trim excess fat and remove silver skin)
• Mesquite wood chips - soaked in water
• Ingredients for Marinade/ Glaze/Sauce:
• 1/2 cup extra virgin olive oil
• 1 medium onion, peeled and quartered
• 4 cloves garlic, peeled
• 1/2 cup brown sugar - packed
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1 tsp. ground coriander
• 2 chipotle chilies - canned in adobo sauce, seeds removed
• 1  tbsp. dried oregano
• 1/2 tsp. liquid mesquite smoke
• 1/2 cup lime juice
• 1 cup orange juice
• 1 13-oz can cranberry sauce (about 1 1/2  cups)
• 1/2 tsp. coarse salt
• 1 tsp. fresh ground pepper

Method

Preparation: Combine all of the Marinade ingredients in a food processor or blender, beginning with the onion and garlic, and blend until smooth. Divide mixture into thirds. Use 1/3 to marinate tenderloins: Place tenderloins a large zip locking bag and add 1/3 of the marinade and marinate in refrigerator for 2 hours, or preferably overnight. Cook remaining 2/3 of marinade/sauce in small saucepan over medium heat until thickened and slightly reduced (about 10 minutes). Refrigerate until ready to use -bringing to room temperature prior to use. Take tenderloins out of fridge 30 minutes prior to cooking -discarding marinade. Cooking the Tenderloins: Heat Grill for a very hot fire. Add wood chips. Remove tenderloins from marinade, discarding used marinade. Grill 5-7 minutes per side for medium rare, or until thermometer registers 140 in the center -about 15 minutes total.(Temperature of meat will rise 10 degrees while resting). Baste them thoroughly with reduced sauce while cooking. Remove from heat and transfer to a large platter -tent loosely with foil and allow them to rest for 10 minutes. Serving: Spoon sauce into the center of each plate. Slice tenderloins into 1-inch slices and arrange on top of sauce, passing extra sauce around.

Notes: Serving suggestions: Sweet corn and black bean cakes and Spanish rice. Garnish with snipped cilantro leaves

Number of servings: Serves 4

Submitted By: Suzy's Kitchen
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