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Recipe
Sugarcane-Marinated Pork Tenderloin
Ingredients (Yield: 4 servings)
1 cup guarapo (sugarcane juice) or diluted simple syrup (see below)1/2 cup Spanish sherry
3 tablespoons fresh lime juice
1/2 cup Dijon mustard
3 cloves garlic, minced
1/2 habanero pepper or 1 jalapeño pepper, seeded and minced
1/2 teaspoon minced fresh ginger
1 teaspoon grated orange zest
2 pork tenderloins (about 3/4 to 1 pound each), trimmed of excess fat
Coarse salt
2 tablespoons vegetable oil
1 cup Mango Barbecue Sauce (recipe below)
Guacamole, as needed
Instructions
To make marinade, in blender, purée guarapo, sherry, lime juice, mustard, garlic, pepper, ginger and orange zest until smooth. Place pork and marinade in large plastic zipper bag. Refrigerate 1-3 hours.Scrape off excess marinade from pork; season evenly with salt. ln large, heavy, ovenproof sauté pan, heat oil over medium-high heat. Brown pork on all sides. (Be careful not to burn pork; marinade contains sugar that will burn quickly.) Roast in 375°F oven 5 minutes. Brush pork generously with barbecue sauce; roast 10-15 minutes more or until a thermometer registers 155-176°F (pork should be slightly pink on the inside). Let rest 5 minutes before slicing. Serve with guacamole on the side.
Note: If you can't find guarapo, make diluted simple syrup by combining 1/3 cup sugar with 1 cup water in a small saucepan. Bring just to a boil, stirring until the sugar dissolves. Remove from heat and cool before using.
To make Mango Barbecue Sauce: In large saucepan over medium heat, combine 1/4 cup diced onions, 2 large mangoes, peeled, seeded and chopped, 1 canned chipotle in adobo sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1/4 cup cider vinegar, 1 tablespoon hot sauce, 2 tablespoons olive oil, 1/4 cup light brown sugar, pinch salt, 1 1/2 teaspoons Kikkoman Soy Sauce and half a roasted red pepper. Bring to a boil, reduce heat to medium-low and simmer, covered, until mangoes are very tender, about 15 minutes. Allow to cool slightly; transfer to a blender. Add 1 tablespoon Worcestershire sauce, 1 1/2 teaspoons honey, 1 teaspoon lime juice and 1 tablespoon of water; purée until smooth. Refrigerate. Can be made up to 5 days ahead. (Yield: 2 cups)
Recipe by Chef Guillermo Pernot, Cuba Libre Restaurant & Rum Bar (Philadelphia & Atlantic City)
