Rhubarb Jam Glaze Grilled Pork Tenderloin

Pascale’s Rhubarb Jam glaze Grilled Pork Tenderloin with Stone Ground Mustard

Ingredients:

 1 Pork Tenderloin

`1 cup Pascale’s Rhubarb Jam

4 Tbsp orange juice

2 Tbsp Dijon mustard

2 Tbsp Stone Ground mustard

2 tablespoon reduced-sodium soy sauce (substitute tamari or liquid aminos for gluten free)

1 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes (depending on personal preference or omit completely)

2 teaspoon neutral oil

Salt and pepper to taste

 Directions

Combine Pascale’s Rhubarb Jam, Juice, Mustard, Garlic, Soy Sauce and Crushed pepper flakes in a small saucepan and warm slightly until combined. Pre-heat half your grill on high and half on low, season pork loin with salt and pepper a touch of oil and put grill marks on the loin. Don’t cook all the way! remove from the hot side of the grill and brush on as much of the glaze that will stick. Finish cooking the pork loin in the low side of the grill.  It would be smart to finish the cooking process on a lightly oiled piece of tin foil it will prevent sticking and make clean up easier.  Cook until the desired internal temperature is reached.

Pro tip:  diamond grill marks are easy to do and make dishes look great give it a try!

Serving suggestions would be with some kind of mustard greens with wild rice or sweet potatoes would be great. 

Chef Jesse Pita IG: chefjessepita

Born and raised as New Yorker, growing up in Long Island just outside of Queens.  After discovering my passion for the food and beverage industry working at local restaurants in High School, decide to attended the Culinary Institute of America, where I received my bachelor's degree.  At the age of 22  I moved to Maui, Hawaii where I worked in various award winning restaurants for approximately 13 years, until recently relocating with my wife to South Florida, becoming one of the opening Chef De Cuisine at The Ben Hotel in West Palm Beach.