With temperatures rising and a stretch of sunny days ahead, Mother Nature’s getting us in the mood for grilling.
Although you might not have seen them in their backyards, you could tell that some of the neighbors were firing up their grills last weekend. That distinct aroma of searing meat was definitely in the air.
Instead of the usual steaks, burgers and hotdogs, if you’re looking for something a little different to try, we offer up this tasty temptation.
Kiwi-Marinated Grilled Pork Tenderloin with Fig and Kiwi Sauce
For the Pork Marinade
- 1 kiwifruit, peeled and cut into pieces
- 4 teaspoons soy sauce
- 2 teaspoons lemon juice
- 3-4 teaspoons agave syrup (at natural-food stores)
- 1 large clove garlic, minced
- 2 pork tenderloins, about 1 pound each
- Place all ingredients except pork in a blender, and blend until smooth. Taste and adjust to balance sweet, sour and salty.
- Place pork in a large resealable plastic bag, pour marinade over and seal. Massage bag to distribute the marinade so every surface of meat is covered. Place bag in the refrigerator, and marinate for up to two hour.
For the Pork and Sauce
- 2 tablespoons butter
- 1 tablespoon shallots, minced
- 1 teaspoon ginger, grated
- 4 figs, cut in small dice
- 1 kiwifruit, cut in small dice
- 1/2 cup dry white wine
- 2 tablespoons agave syrup
- 1 1/2 tablespoons fig jam
- 1 teaspoon balsamic vinegar
- 1 teaspoon white balsamic vinegar
- 1/2 stick cinnamon
- Pinch of ground cardamom
- Salt and fresh ground pepper to taste.
- Melt butter in a large sauté pan over medium-high heat. Add shallots, and cook until tender. Add ginger, figs, kiwifruit, wine, mixing thoroughly after each addition. Add remaining ingredients, and stir until mixed.
- Lower heat and cook while stirring frequently until sauce thickens. If it gets too thick, add a little more wine. Taste and adjust seasonings to suit you: too sweet, brighten with a splash of lemon; too sour, add a bit more agave. Remove from heat.
Note: The kiwi will lose its bright-green color and meld into the sauce.
Grilling the Pork
Prepare a charcoal grill. Remove the pork from the marinade and grill over hot coals until the temperature of the thickest part reaches 145-150 degrees for medium rare (pink center). Remove to a platter, cover lightly with aluminum foil and let rest for 10 minutes. Slice diagonally, and place on a serving platter.
Peel four kiwifruit, and slice into discs. Arrange decoratively around the pork. Drizzle some sauce over the pork, and serve the remainder on the side.
— Charles Price