A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Apricot Pork With Habanero Sauce
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 pork tenderloins
1 cup apricot jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
salt and freshly ground black pepper
Habanero Sauce
2 tablespoons canola oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
1/2 habanero pepper, seeded and finely chopped
1 teaspoon cumin
salt and freshly ground black pepper
2 cups orange juice
1/2 cup fresh lime juice
2 tablespoons fresh cilantro, finely minced
directions
Rub the tenderloin with 1/2 teaspoon of oil then season with salt and pepper. Whisk together the apricot, mustard and orange juice. Place the tenderloin on a hot grill, and sear all sides.
Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side. Let tenderloin rest 5 minutes before slicing.
Serve with the sauce below.
Habanero Sauce: Heat the oil in a heavy skillet over medium-high heat. Add the onion, garlic, habanero, cumin, salt and pepper. Cook, stirring, until soft, about 5 minutes. Add the orange and lime juice, and bring to a boil. Cook until reduced by half. Whisk in the cilantro and season to taste with salt and pepper.
added by
tpogue
nutrition data
558 calories, 14 grams fat, 73 grams carbohydrates, 39 grams protein per serving.
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