Darlings, I grilled this all by myself. Grilled! Me! Not usually my forte, but I believe I started with a stellar recipe. The sweet, spicy, juicy, fresh hit in each bite is just a knockout. I made the kale on the side richer than usual to offer a counter to the boldness of the tenderloin. Delicious dinner and quick to boot.
Gorgeous Pork Tenderloin With Apricot Glaze
Adapted from Allrecipes
2 (1 pound) pork tenderloins, trimmed
1 tsp chili powder
1 Tbs garlic powder
1 packet stevia
1 tsp salt
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 Tbs minced ginger root
1/2 tsp garlic powder
1/2 tsp sriracha or other hot sauce
1 lemon or lime, juiced
2 Tbs chopped cilantro for garnish
Mix together the spice rub ingredients in a small bowl, then rub spice mixture all over the pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, mix all the glaze ingredients except for the cilantro in a saucepan over medium heat. Cook until the preserves are melted and everything bubbles together nicely. Remove from heat. Place half of the glaze in a serving bowl and set aside.
Prepare grill at medium-high heat. I aimed for a grill temperature of 375 degrees. Grill for about 20 minutes, flipping the tenderloins over every 5 minutes until the internal temperature of the pork reaches 145 degrees on an instant-read thermometer. In the last 5 minutes of grilling, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 and a half minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 and a half minutes. Remove pork from the grill, put on a serving plate and cover with foil. Let set for about 10 minutes before slicing. Top with cilantro and serve with reserved glaze.
1 large bunch kale, stems removed and leaves torn into bite size pieces
2 cloves garlic, minced
1/2 small onion, finely sliced
1 Tbs olive or coconut oil
1/2 tsp salt
1/4 tsp fresh ground pepper
2 Tbs heavy cream
1/4 cup grated cheese (I used Swiss. Parmesan or Gruyere would be good, too.)
Wash the kale, but do not dry. In a large skillet or saucepan, heat the oil over medium heat. Add the onions and garlic and cook until the onions begin to brown and become translucent. Add the wet kale, salt, and pepper. Stir and cover. Cook for about 5 minutes until the kale is wilted. Stir in the nutmeg, cream, and cheese. Cover again and cook just until cooked through. Serve hot.