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Sweet Chili Glaze (for grilled pork tenderloin)


Yields enough to glaze two pork tenderloins.

  • 2 tsp. vegetable oil
  • 2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 cup frozen pineapple juice concentrate, thawed

In a small saucepan, heat the oil, chili powder, and cumin over medium heat. When the mixture starts to sizzle and the spices are fragrant, add the concentrate. Simmer until the mixture reduces to about 2 Tbs. Set aside to cool slightly.

nutrition information (per serving):
Size : per teaspoon, Calories (kcal): 40, Fat (kcal): 1.5, Fat Calories (g): 15, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 0.5, Carbohydrates (mg): 6, Polyunsaturated Fat (mg): 1, Sodium (g): 10, Cholesterol (g): 0, Fiber (g): 0,

This pork tenderloin grilling method was perfect....! for bigger loins, I left on grill for 10 mins at end as opposed to 5 mins.....the sweet chili glaze was wonderful....I added more chili powder and a spoon full of raspberry preserves at the end for more heat/sweetness contrast.....guests raved !!! the brining of tenderloins was essential for them to not dry out during grilling....

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