- 4 dried chipotle chiles, stemmed and seeded
- 1 tablespoon garam masala or curry powder
- 1 cinnamon stick
- 1/2 cup ruby red grapefruit juice
- 1 tablespoon honey
- 1 tablespoon sugar
- 1 teaspoon cider vinegar
- 1 teaspoon kosher salt
- 1 pound pork tenderloin, trimmed of visible fat
- 1 teaspoon vegetable oil
- In a spice grinder or clean coffee mill, grind the chipotles, garam masala and cinnamon to a powder. In a large nonreactive baking dish, combine the spice mixture with the grapefruit juice, honey, sugar, vinegar, salt and 1 tablespoon or water, stirring to dissolve the sugar and salt. Add the pork and turn to coat with the marinade. Refrigerate for 2 hours, turning occasionally.
- Light a grill. Using a damp paper towel, coat the grill with the oil. Grill the pork over a medium-hot fire, turning, until cooked through, about 15 minutes. Transfer to a cutting board and let stand for 5 minutes.
- In a small nonreactive saucepan, boil the marinade over moderately high heat until reduced to a flavorful glaze, about 4 minutes. Slice the meat 1/4 inch thick and serve with the grapefruit glaze.
Pair with an off-dry Alastian Gewürztraminer like Zind Humbrecht's Gewürztraminer.
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