This unique combination of ingredients makes for a delicious main dish.
GRAPEFRUIT AND BROWN SUGAR PORK TENDERLOIN
1 cup packed dark brown sugar
1 cup fresh grapefruit juice
2 cups grapefruit segments
Zest of 1 grapefruit
1 tablespoon smoked sweet paprika
1 teaspoon cumin
1 teaspoon ground fennel
¼ teaspoon cayenne pepper
4 cloves garlic, minced
Kosher salt and freshly ground black pepper to taste
1 (1½-pound) pork tenderloin
1 stick butter
Bring brown sugar, grapefruit juice, grapefruit segments, zest, paprika, cumin, fennel, cayenne pepper, minced garlic, salt, and pepper to a boil in a saucepan. Remove from heat and let cool slightly. Rub ½ of marinade over tenderloin and cover. Marinate for 1 hour or more in refrigerator. When ready to cook, bring remaining marinade to a boil. Reduce heat and add butter, stirring to combine. Remove from heat and set aside. Meanwhile, heat grill or grill pan to medium-high heat. Place meat on hot grill and cook for 30 to 40 minutes, turning every 10 minutes, until a meat thermometer registers 140 degrees. Transfer to a serving tray and pour remaining marinade over all. Let rest for 10 minutes before slicing. Serve immediately.
Yield: 4 servings
