Yield: Yields enough to glaze two pork tenderloins.
Ingredients
- 2 tsp. vegetable oil
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 cup frozen pineapple juice concentrate, thawed
Nutritional Information
- Nutritional Sample Size per teaspoon
- Calories (kcal) : 40
- Fat Calories (kcal): 15
- Fat (g): 1.5
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 0.5
- Cholesterol (mg): 0
- Sodium (mg): 10
- Carbohydrates (g): 6
- Fiber (g): 0
- Protein (g): 0
Preparation
- 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.
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Reviews (1 review)
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debbiemcc | 06/30/2008This 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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