Honey-Glazed Pork Tenderloin with Melon-Pineapple Sauce

Name: Honey-Glazed Pork Tenderloin with Melon-Pineapple Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters diced cantaloupe or other melon; 1 Tbsp Chinese five-spice powder or ground coriander; 2 Tbsps honey; 1 jalapeño pepper, seeded and finely diced; 2 Tbsps extra-virgin olive oil; 3 Tbsps orange juice; 237 milliliters diced pineapple or other seasonal fruit, such as peaches or pears; 907 grams pork tenderloins; 1 Tbsp red wine vinegar; 2 teaspoons soy sauce

Honey-Glazed Pork Tenderloin with Melon-Pineapple Sauce is a gluten free and dairy free main course. This recipe serves 4. One serving contains 404 calories, 48g of protein, and 15g of fat. A mixture of pork tenderloins, ground coriander, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Mix together the juice, honey, olive oil, soy sauce, and Chinese five-spice powder in a large, shallow dish. Pat tenderloins dry and turn to coat in marinade. Cover with plastic wrap and refrigerate 30 minutes or overnight. While pork is marinating, make the fruit sauce.

Ingredients you will need

Olive Oil

Soy Sauce

Marinade

Fruit

Honey

Juice

Sauce

Pork

Wrap

Equipment you will use

Plastic Wrap

Mix together pineapple (or other diced fruit), melon, jalapeo pepper, and vinegar, and season with salt and freshly ground pepper.

Ingredients you will need

Pepper

Pineapple

Vinegar

Melon

Salt

Lightly coat clean grids of grill with cooking oil spray.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Heat grill to medium heat.

Equipment you will use

Grill

Place tenderloins across grids and close lid. Cook 5 minutes, covered, then turn tenderloins on their sides. Cook another 5 minutes, turning again every 5 minutes until all 4 sides of the tenderloins are seared (for a total of 20 minutes).

Transfer tenderloins to a cutting board and cover loosely with aluminum foil.

Equipment you will use

Aluminum Foil

Cutting Board

Let rest 5 minutes. Slice tenderloins crosswise into 1/2-inch-thick pieces. Arrange on plates and top with fruit sauce. Tenderloins can be served hot or at room temperature.

Ingredients you will need

Fruit

Sauce

Equipment

Ingredients

Servings:

118milliliters

diced cantaloupe or other melon 1Tbsp

Chinese five-spice powder or ground coriander 2Tbsps

honey 1

jalapeño pepper, seeded and finely diced 2Tbsps

extra-virgin olive oil 3Tbsps

orange juice 237milliliters

diced pineapple or other seasonal fruit, such as peaches or pears 907grams

pork tenderloins 1Tbsp

red wine vinegar 2teaspoons

soy sauce

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The La Celian Elite Malbec with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.