Grilled pork tenderloin with tequila and prickly pear sauce

Ingredients:

Pork

• 2 pork tenderloins, trimmed (about 0.7 - 1 kg total)
• Canola or peanut oil for greasing
• 1.5 cups Tequila-Prickly Pear BBQ Sauce, recipe below

Tequila and Prickly Pear Barbecue Sauce

• 3 medium red onions, 2 whole, 1 chopped
• 1 tbsp. l. rapeseed oil
• 3/4 cup frozen prickly pear puree, thawed
• 3 tbsp. butter
• 0.5 tsp coriander seeds, toasted and ground
• 1.5 tsp cumin seeds, toasted and ground
• 1 teaspoon red pepper flakes
• 2 serrano peppers, seeded, stemmed and finely chopped
• 3 cloves garlic, crushed
• 1 teaspoon lime zest
• 0.5 cup white Worcestershire sauce
• 0.5 cups of tequila
• 1/4 cup apple cider vinegar
• 2 tablespoons lime juice
• 3/4 cup water
• 2 teaspoons coarse salt

Preparation:

1. Preheat grill to medium heat.
2. Brush the pork tenderloins with vegetable oil. Season with salt and black pepper. Rub the grill grates with a paper towel dipped in vegetable oil. Grill the tenderloins, turning as needed, until crispy on all sides.
3. Using a brush, coat the pork tenderloin with the sauce. Turn the tenderloin about every 2 minutes and brush it with sauce again to ensure even caramelization. Cook until a thermometer inserted into the center of the tenderloin registers 145°F (63°C) for medium to 165°F (70°C) for well-done.
4. Transfer the tenderloins to a wire rack or plate and let the meat rest in a warm place for at least 5-7 minutes. Bring the remaining sauce to a boil and simmer for 5 minutes.
5. Slice the meat and serve with the dipping sauce or drizzle it over the top.
   
   

   Tequila and Prickly Pear Barbecue Sauce

   
   Toss the red onion with canola oil and sauté until the insides are very soft, about 1 hour. Peel the onion and discard any outer layers that have turned black. Place in a blender along with the prickly pear puree and blend on high speed until smooth. Preheat oven to 350°F (175°C).
   
   Heat 1 tablespoon (15 g) butter in a saucepan over medium heat. Sauté the chopped onion until lightly caramelized, about 5 minutes. Add the coriander, cumin, red pepper flakes, serrano pepper, garlic, and lime zest. Cook until fragrant, about 2 minutes.
   
   Add Worcestershire sauce, tequila, apple cider vinegar, and lime juice. Cook over medium heat until the sauce has reduced by half.
   
   Stir in the onion puree, water and salt to taste and bring to a boil.
   
   Remove from heat and stir in the remaining butter. You can puree the sauce in a blender for a smoother consistency, or leave it as is.