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JUNE 2014 RECIPE OF THE MONTH

 This month's recipe Prickly Pear Barbecue Glazed Pork Tenderloin with Grilled Watermelon is featured in Mindful Living Miraval

What’s summer without a backyard barbecue – and what’s barbecue except an unholy trinity of fat, sugar, and salt? Our chefs have come to the rescue with a full-flavored pork tenderloin that’s perfect for a classic summer cookout. Served with a sinfully sweet grilled watermelon, this is a lean and flavorful way to enjoy the grill!

Prickly Pear Barbecue Glazed Pork Tenderloin with Grilled Watermelon

MAKES 4 SERVINGS

  • 16 oz. pork tenderloin, trimmed of fat
  • 4 slices watermelon (approximately 1 cup)
  • Prickly Pear Barbecue Sauce (recipe follows)
  • 2 Tbsp. agave nectar
  • 2 c. fresh steamed broccolini
  • Kosher salt to taste
  • Black pepper to taste

CUT a 2-inch-thick slice of watermelon, then cut it into four 2-ounce wedges. Brush watermelon on both sides with agave nectar.

LIGHTLY season pork tenderloin with salt and pepper.

PLACE pork on hot grill and mark on all sides; cook to internal temperature of medium (140°F), about 8 minutes, while brushing lightly with barbecue sauce and rotating. The sauce will caramelize onto the meat during this time.

PLACE agave-coated watermelon slices on grill and mark on both sides to caramelize; they should have dark grill marks, almost burned.

PAINT a stripe of barbecue sauce across each plate.

REMOVE pork and watermelon from grill. Place a piece of watermelon on top of the barbecue sauce stripe. Slice the pork tenderloin on a bias crosswise, and arrange the slices over the watermelon. Serve with ½ cup of fresh steamed broccolini.

CALORIES: 230; TOTAL FAT: 3 G; CARBOHYDRATE: 25 G; DIETARY FIBER: 3 G; PROTEIN: 26 G

Prickly Pear Barbecue Sauce

MAKES 2 CUPS
SERVING SIZE 1 TABLESPOON

  • 1 c. ketchup
  • ¼ c. apple cider vinegar
  • 1 c. prickly pear syrup
  • 2 Tbsp. agave syrup
  • 2 Tbsp. molasses
  • ¼ c. blackening spice mix

COMBINE all ingredients in a heavy-bottomed sauce pot and simmer over medium heat until sauce is thick enough to coat the back of a spoon.

REFRIGERATE until ready to use, up to 1 week. Note: Agave syrup of honey may be substituted for the prickly pear syrup.


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