Ingredients
1 1/4 lb pork tenderloin
Rub:
1 Tbs paprika
1 tsp garlic pepper
1 tsp kosher salt
1/2 tsp chili powder (I used New Mexico red)
1 tsp brown sugar
1/2 tsp dried thyme
Banana Glaze:
1 ea large ripe banana, mashed
1 Tbs butter
1/2 cup red onion, minced
1 clove garlic, minced
1/4 cup chicken stock
3/4 cup fresh orange juice
2 tsp Worcestershire sauce
1 Tbs dark rum
1 tsp honey
1 tsp brown sugar
salt/garlic pepper to taste
Directions
Combine the dry rub ingredients and coat the pork with spice mixture. Refrigerate for at least one hour so flavors can meld. In a heavy saucepan, melt butter over medium heat. Add shallots and saute until transparent; about four to five minutes. Add garlic and saute until fragrant; about a minute. Add the remaining glaze ingredients; reduce the heat to medium-low, and simmer for about 10 minutes, stirring frequently. Use an immersion blender (boat motor) to liquify the sauce. Taste for seasoning and adjust as necessary. The finished glaze should be thickened but still pourable. Fire up the grill to high heat. Remove the pork pieces from the refrigerator and let them sit at room temperature for 30 minutes. Grill for about four minutes on each side. Brush on the banana glaze turning to coat both sides. Total cooking time should be about 10 minutes depending on the grill heat. Don’t overcook. The pork is thin and will cook quickly. Plate the pork and top with additional glaze. I served the pork with baked plantains and steamed broccoli. Serve remaining glaze at the table separately if desired.
Pairing
Le Charmel Rhone Syrah Grenache
Le Charmel — Rhone Valley, France
You may want to go with a light bodied red with a little juiciness to it. This Syrah/Grenache blend from France provides hints of blackberries, chocolate and spice, with a smooth taste.