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Thursday, May 25, 2006
Serves 6
INGREDIENTS
2 lb pork tenderloin, trimmed
Tony Chachere's Jalapeno Butter Marinade
Tony Chachere's Creole Seasoning
2 Tbsp olive oil
1 onion, chopped
2 red bell peppers, seeded and chopped
1 jalapeno pepper, seeded and minced
2 tomatoes, seeded and chopped
3 Tbsp Molasses
PROCEDURE
- Marinate pork with Jalapeno Butter Marinade and sprinkle liberally with Tony Chachere's Creole Seasoning.
- Prepare a grill and grill pork on all sides until brown and caramelized.
- Close dampers, close lid and finish cooking until pork is cooked through but still juicy inside.
- In a saute pan, heat oil until hot.
- Add onion and garlic and caramelize.
- Add peppers, then tomatoes and cook until soft and brown.
- Add 3 Tbsp. marinade and molasses.
- Season with Creole seasoning and serve with pork.
