Ingredients
- 2 garlic (cloves finely chopped)
- 1/2 chile barbecue sauce
- 260 gr pork tenderloin up
- 90 gr onions (finely chopped)
- 60 ml molasses
- 80 gr tomato puree
- 30 ml wine vinegar (red)
- 18 gr pickled chiles (finely chopped hot)
- 18 gr tomato paste
- 16 ml dijon mustard
Prepare Chile Barbecue Sauce. Trim fat from pork tenderloin. Cut pork into 1- 0.5-inch cubes. Mix pork and 1- quarter 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 25 cm skewers. Spray broiler pan rack with nonstick cooking spray. Place pork on rack in broiler pan. Broil with tops 8 cm from heat 5 minutes; turn. Brush with quarter 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.
