-
1
Preheat an outdoor grill to medium heat.
-
2
Brush the pork tenderloins with oil.
-
3
Season generously with salt and pepper.
-
4
Use a clean cloth or rolled paper towels soaked with oil to season the grill.
-
5
Grill the tenderloins, turning as necessary to mark them well on all sides.
-
6
Use a basting brush to coat the tenderloins with sauce.
-
7
Turn the tenderloins about every 2 minutes and reapply sauce to ensure even caramelization.
-
8
Cook until an instant-read thermometer inserted in the center registers 145 degrees F (for medium doneness) to 160 degrees F (for well done).
-
9
Remove the tenderloins to a wire rack or plate to rest.
-
10
Rest in a warm place for at least 5 to 7 minutes.
-
11
Bring leftover sauce to a simmer and cook for 5 minutes.
-
12
Slice and serve with sauce for dipping or drizzling.
-
13
3 medium red onions, 2 whole, 1 minced
-
14
1 tablespoon canola oil
-
15
3/4 cup frozen prickly pear cactus puree, thawed
-
16
3 tablespoons unsalted butter
-
17
1/2 teaspoon coriander seed, freshly toasted and ground
-
18
1 1/2 teaspoons cumin seed, freshly toasted and ground
-
19
1 teaspoon crushed red pepper flakes
-
20
2 serrano chiles, ribs and seeds removed, minced
-
21
3 garlic cloves, minced
-
22
1 teaspoon lime zest
-
23
1/2 cup white Worcestershire sauce
-
24
1/2 cup tequila
-
25
1/4 cup apple cider vinegar
-
26
2 tablespoons lime juice
-
27
3/4 cup water
-
28
2 teaspoons kosher salt
-
29
Coat the whole red onions with canola oil and roast until inside layers are very soft, about 1 hour.
-
30
Peel the onions and discard outer layers if blackened.
-
31
Place in blender with prickly pear cactus puree and blend at high speed until completely smooth.
-
32
Preheat oven to 350 degrees F.
-
33
Heat 1 tablespoon of butter in a saucepan over medium heat.
-
34
Saute minced onions until lightly caramelized, about 5 minutes.
-
35
Add coriander, cumin, pepper flakes, serrano, garlic, and lime zest.
-
36
Cook until fragrant, about 2 minutes.
-
37
Add Worcestershire, tequila, cider vinegar and lime juice.
-
38
Cook over medium-high heat until reduced by half.
-
39
Stir in onion/cactus fruit puree, water and salt, to taste, and bring to a simmer.
-
40
Remove from heat and swirl in the remaining butter.
-
41
The sauce may be blended to achieve a smoother consistency or left as it is.
