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John Setzler

Citrus Cilantro Pork Tenderloin

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If you like pork tenderlioin, you are going to LOVE this one glazed with a delicious citrus and cilantro sauce with a little rum added for good measure! Give it a try! Here's the recipe:

Citrus and Cilantro Sauce:

2/3 cup orange juice
3 tablespoons lime juice
1/2 cup sugar
1/2 cup rum
zest of one lime
zest of two oranges
1/2 cup finely chopped fresh cilantro

Add the orange and lime juice with the sugar to a saucepan over medium high heat. Stir just until the sugar dissolves. Bring to a boil and reduce to 1/2 cup. Remove from the heat for a minute or so and then add the rum. Return to the heat and bring to a boil again, reducing the mixture to 1/2 cup again. This should be fairly thick. Once reduced, cool completely. Add the zest and cilantro, mix well, and set aside until ready to use.

Preheat your Kamado to 350-375 in the dome with the cast iron griddle and cast iron grate set up as shown in the video for two-zone cooking. Sear your tenderloins on the griddle while re-heating your sauce on the indirect side of the grill. Once you have a good sear on the outside of the tenderloin, move it to the indirect side of the grill and baste with the sauce. Continue cooking until the internal temperature reaches about 140°F on the pork. Remove from the grill and let rest for 10 minutes. 

Slice and drizzle with some of the remaining sauce.....

Enjoy!

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Excellent cook, John.  It's really nice to see the kamado use as an open grill.  It produced beautiful results.:bravo:

 

On a cautionary side note, a while back I used my KJ Jr. as a very hot open grill to flip/flip a bunch of skirt steaks and in the process warped the dome handle.

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