Pork Tenderloin With Spicy Soy Glaze

Serves 4 to 6

2 pork tenderloins

½ lb shallots (pureed in food processor)
1 tsp canola oil
½ cup soy sauce
¼ cup water
2 T sugar
2 T apricot chutney or jam
1 T finely chopped ginger
1 T finely chopped garlic
¼ teaspoon all spice
¼ teaspoon chili flakes
1 lime (juice and zest)

In a saucepan cook shallots in canola oil over medium heat until softened – about 4 minutes. Stir in all ingredients except lime. Reduce by half. Stir in lime juice and zest.

Marinate pork for 4 hours using half of the marinade. Grill or pan roast pork tenderloin to an internal temperature of 150F. Rest pork for 5 minutes. Serve with remaining sauce.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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