Habenero Fig Glaze

By cl4515

Ingredients

• 11/2 pounds pork tenderloin cutlets
• 1/2 medium red onion, diced
• 1-2 habanero peppers, minced
• 1/2 tablespoon butter
• 1 tablespoon dark brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 11/2 cups dry white wine
• 1/4 cup fig jam or preserves

Details

Servings 4
Adapted from eating-in.blogspot.com

Preparation

Step 1

Put pork between sheets of plastic wrap and flatten with a mallet or rolling pin to make 1/2-inch-thick cutlets.




Prepare glaze:


In a saucepan over medium heat, melt butter and add onions and habaneros. Cook, stirring occasionally, for approximately 10 minutes or until onions begin to caramelize.


Add remaining ingredients, bring to a boil, and simmer for 15 minutes. Puree the mixture using a hand-held blender or food processor. Cool.


Pour ½ of fig mixture over pork ; cover and refrigerate for at least 1 hour.


Grill pork:


Remove pork from marinade and grill over medium-hot coals just until nicely browned; about 5 minutes per side. Brush pork with glaze and grill 1 minute more on each side.