Grilled Pork Tenderloins With Chipotle-Marmalade Glaze

Serves 4
Published in: Texas Recipes

1 cup orange marmalade
3 canned chipotles en adobo -- with clinging sauce
2 tablespoons dark Asian sesame oil
2 pork tenderloins (about 1 pound each) -- cleaned
2 tablespoons sesame seeds
2 cup fruitwood smoking chips -- soaked in water for at least 30 minutes

In a mini food processor, combine the marmalade, chipotles, and sesame oil
and process until smooth. In a shallow dish, combine the marmalade mixture
and pork and let stand, covered, for 30 minutes. In a small skillet over
low heat, toast the sesame seeds, stirring often, until golden, about 5
minutes. Remove from the heat. Light a charcoal fire and let it burn
until the coals are evenly white or preheat a gas grill (medium). Drain
the woodchips and scatter them over the hot coals or lava stones. Set the
rack about 6 inches above the heat source. When the woodchips are smoking
heavily, lay the tenderloins on the rack, cover, and cook, turning
occasionally, and basting with any glaze remaining in the bowl, until they
are crisply glazed and cooked through while remaining slightly pink at
their thickest, about 20 minutes. Cut the tenderloins across the grain
and at a slight angle into thin slices. Sprinkle with the toasted sesame
seeds and serve hot, warm, or cool.

http://www.terrypogue.com


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