Pork Tenderloin with Chili Dulce de Leche Glaze

Pork Tenderloin with Chili Dulce de Leche Glaze
pork tenderloin with chili dulce de leche glaze photo by carmen troesser


1 1½-lb. pork tenderloin
1 tsp. olive oil
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ cup chili dulce de leche (recipe here)
1 tsp. Dijon mustard
1 tsp. minced garlic
¼ tsp. ground chipotle


• Preheat a covered gas grill to 350 degrees or prepare a charcoal grill for medium, indirect heat. Rub the tenderloin with the olive oil, salt and pepper.

• Microwave the dulce de leche in a small bowl on high 30 seconds. Stir in the Dijon, garlic and chipotle.

• Grill the tenderloin, covered, turning occasionally until lightly charred on all sides, 15 to 20 minutes. Brush the tenderloin with the dulce de leche glaze on all sides, then continue to cook, turning frequently, until the internal temperature reaches 160 degrees, 5 to 10 more minutes.

• Let the tenderloin rest 5 minutes, then serve hot.

Tags : Ginger , Chipotle , Mustard , Pork