Ingredients
- 2 garlic (cloves finely chopped)
- 1/2 chile barbecue sauce
- 1 pound pork tenderloin up
- 3/4 cup onions (finely chopped)
- 1/4 cup molasses
- 1/2 cups tomato puree
- 2 tablespoons wine vinegar (red)
- 2 tablespoons pickled chiles (finely chopped hot)
- 1 tablespoon tomato paste
- 1 tablespoon dijon mustard
Prepare Chile Barbecue Sauce. Trim fat from pork tenderloin. Cut pork into 1-1/2-inch cubes. Mix pork and 1-1/4 cups of the sauce in large glass or plastic bowl. Cover and refrigerate at least 4 hours but no longer than 24 hours. Cover ands refrigerate remaining sauce. Set oven control to broil. Thread pork on six 10-inch skewers. Spray broiler pan rack with nonstick cooking spray. Place pork on rack in broiler pan. Broil with tops 3 inches from heat 5 minutes; turn. Brush with 1/4 cup of the sauce. Broil about 5 minutes longer or until pork is no longer pink. Serve with remaining sauce over steamed cabbage if desired. 6 servings If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning. CHILE BARBECUE SAUCE Heat all ingredients to boiling over medium heat; reduce heat to medium-low. Cook uncovered 15 minutes, stirring occasionally.
Converted by MC_Buster.
