Source in .scx format of PORK TENDERLOIN - Passion Fruit and Ginger Glazed Pork Tenderloin
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<RecipeTitle>PORK TENDERLOIN - Passion Fruit and Ginger Glazed Pork Tenderloin</RecipeTitle>
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<NbPersons>8</NbPersons>
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<IngredientList>
<IngredientText>Seattle Times
-- 1 cup passion-fruit juice or pineapple juice
-- 2 tablespoons granulated sugar</IngredientText>
<Ingredient id="1112" quantity="1.0" unit="(2 medium) cloves" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="(2 medium) cloves">- 2 medium cloves</IngredientQuantity>
<IngredientItem>garlic</IngredientItem>
<IngredientComment>peeled and minced</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>-- 1 tablespoon finely grated fresh ginger root
-- ½ habanero chili, seeded and minced
-- 1 tablespoon minced fresh chives
-- ¼ cup minced red bell pepper
-- ½ teaspoon salt
-- ¼ teaspoon ground black pepper
-- 1 tablespoon canola or light olive oil
-- 2 pork tenderloins, about ¾ pound each
1. In a medium saucepan, combine the fruit juice, sugar, garlic, ginger and chili. Bring to a boil, reduce the heat and simmer about 5 minutes, or until reduced by half. Transfer to a bowl. Stir in the chives, bell pepper, salt and pepper. Set aside.
2. In a large heavy skillet, heat the olive oil over medium heat. Brown the tenderloins on all sides, then transfer to a foil-lined baking pan. Spoon some of the glaze over the pork and roast in a preheated 350-degree oven 45 minutes, or until the internal temperature reaches 155-160 degrees on an instant-read thermometer. Spoon some of the glaze over the meat twice during the roasting time.
3. Let the tenderloins rest 10 minutes. Stir any juices released by the meat into the remaining glaze. Carve and spoon the sauce over the pork.
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