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Blackcurrant and Peach Glazed Pork Tenderloin


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This is a very easy 3 ingredient glaze that is fantastic on pork tenderloin.  For the glaze mix 1 cup blackcurrant preserves, 1/2 cup peach preserves, 2 T Balsamic vinegar (or more to taste) in a sauce pan at a low simmer until the mixture coats a spoon.  Set aside.  Get your grill going at about 450 (high roasting temp, direct heat) and season 1 pkg pork tenderloin (2 tenderloins) with Chupacabra Cajun Blend (or your favorite spicy rub).  Grill the tenderloins, turning about every 5 minutes.  While the pork is grilling make Couscous for 4 servings following package directions (I like to use chicken stock instead of water).  When the pork hits 135 IT, start brushing on the glaze, turning often, and cook to 140 IT.  Have the prepared Couscous ready and spread on a serving platter, and put the pork directly on the Couscous to rest 5 minutes, loosely tented with foil (while resting the pork will give up some juice and you want that to go into the Couscous).  After resting, remove the tenderloins to a cutting board and slice into 1/4" slices, arrange on top of the Couscous and drizzle with more of the glaze.  Serve any unused glaze at the table. 


After tasting this glaze, let your imagination run wild.  I'm planning to do a batch of chicken wings, adding a bit of hot sauce to the glaze.



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