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Ingredientes
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 x cloves garlic, chopped
- 4 x shallots, chopped
- 1 tsp cumin
- 1 tsp black pepper
- 2 tsp curry pwdr
- 1 c. mango juice (or possibly puree may be substituted)
- 1/2 c. rum
- 3 Tbsp. molasses
- 2 c. chicken stock
- 1 sm pork tenderloin sliced in 8 equal pcs (or possibly 4 center cut pork chops, centers only)
Direcciones
- Place extra virgin olive oil in 3-qt saucepan over medium heat. Add in garlic and shallots and cook till tender and golden. Add in cumin, black pepper and curry and cook 1-2 min. Add in mango juice and rum and cook 1 minute or possibly till alcohol is cooked out. Add in molasses and chicken stock. Reduce heat to low and simmer, stirring frequently, 25 min. Cold.
- Put pork in the bottom of a non-reactive container. Pour approximately 3/4 of the glaze over pork, cover and chill, turning pork occasionally, for 2-24 hrs. Place pork on preheated grill and cook, brushing occasionally with reserved 1/4 of glaze, 15-20minutes or possibly till pork is cooked through with barely pink center.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 932g | |
| Calories 1112 | |
| Calories from Fat 418 | 38% |
| Total Fat 47.24g | 59% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.05g | |
| Cholesterol 153mg | 51% |
| Sodium 904mg | 38% |
| Potassium 2342mg | 67% |
| Total Carbs 53.07g | 14% |
| Dietary Fiber 4.1g | 14% |
| Sugars 33.52g | 22% |
| Protein 55.33g | 89% |
