Courtesy of National Pork Board
6Servings•15 Min.Prep Time•10 Min.Cook Time•15 Min.Chill Time•
原料：
3 pork tenderloin, 12 oz. each
-
Habanero Butter:
1/2 c. butter, softened (1 stick)
2 Tbsp. cilantro, finely chopped
2 tsp. habanero, or serrano chile, seeded and minced
-
Cilantro-sugar Rub:
1/4 c. cilantro, chopped, loosely packed (about 1/4-oz.)
1/2 c. brown sugar, packed
1/4 c. extra virgin olive oil
4 cloves garlic, peeled and coarsely chopped or 2 tsp. bottled minced garlic
1 tsp. salt
1/2 tsp. paprika
说明：
- For habanero butter, stir together butter, 2 Tbsp. cilantro, and the chile in small bowl until well combined. Transfer the butter mixture to a piece of plastic wrap. Using the plastic wrap, form a 3-in. log. Wrap; place in freezer about 15 min. or until firm enough to slice.
- For pork medallions, cut each pork tenderloin into four 3-oz. pieces. Place four of the pork pieces between two large pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-in. thickness. Repeat two more times with remaining pork pieces. Cover and refrigerate pork medallions while preparing rub.
- For cilantro-sugar rub, place 1/4 c. cilantro, the brown sugar, oil, garlic, salt and paprika in food processor container. Cover and process for 1 min. Rub or spread about 1/2 tsp. of rub mixture on each side of each pork medallion.
- Prepare a medium-hot fire in grill. Grill pork medallions, uncovered, over direct heat for 4-6 min. or until the internal temperature reaches 145°F, turning medallions over halfway through cooking.
- While pork is cooking, cut butter log into 1/4-in.-thick slices. Place one butter patty on each pork medallion. Grill just until butter begins to melt. Remove pork medallions from grill and serve immediately.
- Recipe and photo courtesy of National Pork Board. For more recipes visit www.PorkBeInspired.com
营养：
| 成分 | 数值 |
|---|
| Calories | 450 |
| Total Fat | 30g |
| Saturated Fat | 13g |
| Cholesterol | 135mg |
| Total Carbs | 10g |
| Fiber | 0g |
| Protein | 34g |
| Sodium | 570mg |