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4 hours
Prep: 25 minutes
Cook: 30 minutes
258 calories per serving view nutrition facts
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| 1 | pound | pork tenderloin | |
| 1 | x | barbecue sauce | chile |
| 1 1/2 | cups | tomato puree | |
| 3/4 | cup | onion | finely chopped, medium |
| 1/4 | cup | molasses | |
| 2 | tablespoons | red wine vinegar | or cider vinegar |
| 2 | tablespoons | pickled chiles jalapeno | hot, finely chopped |
| 1 | tablespoon | tomato paste | |
| 1 | tablespoon | dijon mustard | |
| 2 | each | garlic cloves | finely chopped |
Prepare Chile Barbecue Sauce.
Trim fat from pork tenderloin. Cut pork into 1-1/2-inch cubes.
Mix pork and 1-1/4 cups of the sauce in large glass or plastic bowl.
Cover and refrigerate at least 4 hours but no longer than 24 hours.
Cover and refrigerate remaining sauce. Set oven control to broil.
Thread pork on six 10-inch skewers.
Spray broiler pan rack with nonstick cooking spray.
Place pork on rack in broiler pan. Broil with tops 3 inches from heat 5 minutes; turn.
Brush with 1/4 cup of the sauce. Broil about 5 minutes longer or until pork is no longer pink.
Serve with remaining sauce over steamed cabbage if desired.
6 servings * If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.
CHILE BARBECUE SAUCE: Heat all ingredients to boiling over medium heat; reduce heat to medium-low.
Cook uncovered 15 minutes, stirring occasionally
| % Daily Value* | |
| Total Fat 4.0g | 7% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 140mg | 6% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 3.0g | 11% |
| Sugars 18.0g | |
| Protein 26.0g | 53% |
| Vitamin A | 11% | Vitamin C | 26% | |
| Calcium | 8% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is an OUTSTANDING recipe! But a few tweaks to the recipe made it absolutely SUPERB. (And I never thought I'd say that about any other meatloaf recipe than Mom's.) Here's what I changed to the LOAF recipe: 1. Use half the amount of curry. 2. Add four diced celery stalks 3. Saute the onions to a golden brown before adding them to the loaf. 4. Use only half the amount of milk and water. 5. Add two roasted then diced red bell peppers. 6. Add two teaspoons of caraway seeds which have been toasted then gound to a fine powder. I guarantee you'll find yourself sleepwalking to the refrigerator in the middle of the night to sneak a few more bites! :-)
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