Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeno Cornbread & Red Chile Slaw

Ingredients

• ‍16 oz. pork tenderloin, trimmed of all fat
• ¼ cup prickly pear BBQ sauce (recipe below)
• 4 servings grilled jalapeno cornbread (recipe below)
• ¼ cup red chile pecan slaw (see recipe)
• To taste kosher salt
• To taste black pepper

Prickly Pear BBQ Sauce ingredients

• ‍7 fl oz. ketchup
• 5 fl oz. prickly pear syrup
• ¼ cup apple cider vinegar
• 2 tsp. agave syrup
• 2 tsp. molasses
• ¼ cup cajun spice

Red Chile Vinaigrette ingredients

• 1 ½ jalapeño
• 1 tsp. chopped garlic
• ½ Tbsp. chopped shallot
• ½ cup cilantro
• 1 cup rice vinegar
• ½ cup New Mexico Red Chile Purée (Mae Ploy Sweet Chile Sauce may be substituted)
• 20 fl. oz. thickened vegetable stock
• 1 Tbsp. toasted cumin seed
• 2 Tbsp. extra virgin olive oil
  

Cornbread ingredients

• ‍1 cup cornmeal
• ½ cup all-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• 1 large egg, beaten
• 3 large egg whites, beaten
• ¾ cup skim milk, regular
• ¼ cup canola oil
• 1 cup frozen corn kernels, roasted
• ½ cup cheddar-jack cheese, shredded
• ¼ cup diced green chiles
• ¼ cup jalapeno peppers, finely diced
• ¼ cup cilantro, rinsed and chopped
• 2 tsp. fructose
• ½ tsp. kosher salt

Pecan slaw ingredients

• ‍¼ lb. red cabbage, shredded
• ¼ lb. green cabbage, shredded
• 2 Tbsp. pecan pieces, oil-roasted
• ¼ cup red chili vinaigrette (recipe below)
• ¼ each green bell pepper, julienned
• ¼ each red bell pepper, julienned
• ¼ each yellow bell pepper, julienned
• 1 pinch cumin
• 1 pinch black pepper
• Olive oil (enough to lightly coat pecans)

Directions

1. Lightly season pork with salt and pepper.
2. Place on hot grill and mark on all sides; brush lightly with BBQ sauce and rotate; allow sauce to caramelize onto the meat.
3. Place cornbread portion onto grill and cook until grill marks are visible on both sides.
4. Remove pork and cornbread from grill; plate up and garnish each plate with 1 Tbsp slaw.

BBQ Sauce directions

1. Combine all ingredients in a heavy bottomed saucepot and simmer over medium heat until sauce is thick enough to coat the back of a spoon.

Vinaigrette directions

1. Combine all ingredients except for olive oil.
2. Blend until all ingredients are completely incorporated.
3. Drizzle in the olive oil.

Note: Vegetable stock can be thickened by bringing it to a boil and slowly whisking in a slurry of cornstarch and cold water. Simmer the stock until it is thick enough to coat the back of a spoon. Cool before combining with other ingredients.

Cornbread directions

1. Sift together all dry ingredients.
2. Mix all other ingredients.
3. Slowly mix other ingredients into dry, stirring to remove all lumps.
4. Pour onto lightly greased sheet pan and bake at 350° F for 15-20 minutes, or until a wooden skewer comes out clean.
5. Portion into 2 oz squares and reserve for service.
6. Toast cornbread on grill just before serving.

Pecan slaw directions

1. Lightly coat pecan pieces with olive oil and chili powder.
2. Roast in 375° oven until nuts are roasted, about 7-10 minutes.
3. In a large mixing bowl combine all ingredients and mix thoroughly.
4. Refrigerate until ready to serve.