Main Dish
Sweet-and-sour pork tenderloin
Ingredients
- 375 mL (1 1/2 cups) CANTON™ Original Broth
- 45 mL (3 Tbsp) ketchup
- 45 mL (3 Tbsp) brown sugar
- 30 mL (2 Tbsp) molasses
- 2 small garlic cloves, chopped
- 2.5 mL (1/2 tsp) chili powder
- 1 mL (1/4 tsp) ground paprika
- 2 pork tenderloins, trimmed
Directions
Marinade and pork tenderloin
- In a bowl, combine marinade ingredients and pour into a sealable bag.
- Make small incisions in pork tenderloins and place inside bag filled with marinade.
- Chill 4 to 24 hours to marinate.
- Drain and pat dry pork tenderloins, reserving marinade.
- Preheat barbecue grill on medium-high.
- Oil hot grill rack and grill tenderloins 15 to 20 minutes, or until internal temperature reaches 71°C (160°F) on meat thermometer. Turn frequently to prevent caramelization.
- Transfer cooked tenderloins to a cutting board and cover loosely with aluminum foil.
- Let rest 8 to 10 minutes.
Sauce (suggested side)
- Strain reserved marinade and pour into a pot.
- Bring to a boil and simmer 5 minutes.
- Meanwhile, combine 30 mL (2 Tbsp) butter and 15 mL (1 Tbsp) flour, then incorporate to marinade.
- Continue cooking 3 minutes.
