Habanero Glazed Pork Tenderloin

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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3 lb pork tenderloins, fat and sheath trimmed
3 shallots, minced
4 garlic cloves, minced
2-3 habanero chiles, seeded, minced
1/4 cup olive oil
1/4 cup fresh lime juice
3 Tbsp. real maple syrup
1 tsp salt
1 Tbsp butter (save for last)


Cut pork into 3/4-inch thick medallions and place into mixing bowl. Set aside.

Place chiles, shallots, olive oil, lime juice, maple syrup, and salt in blender and puree until smooth. Add mixture to pork and toss until pork is evenly coated. Cover and chill for 2-3 hours, stirring occasionally.

Remove pork from marinade, and reserve the marinade.

Grill pork over medium-high heat 2 minutes on each side or until done. Remove from heat and cover loosely with foil.

Place remaining marinade into a small sauce pan with butter, heat on low for about 2 minutes until butter is melted and starts to foam a bit. Mix well and remove from heat. Arrange pork medallions on a serving platter and drizzle sauce over the top.

Serve with baked sweet potatoes or basmati rice and salad.

Serves 8. Heat Scale: Medium Hot

From Chile Peppers Calendar by Larry Noggle.