Cranberry-Habanero Glazed Pork Tenderloin

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Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.

Ingredients

For the Pork:

•    1 whole pork tenderloin (two pieces, about 1 1/4-pound)
•    3/4 cup Cranberry-Habanero Jelly, melted

For the Marinade:

•    3 cloves garlic, minced
•    1/2 cup chopped green onion
•    1 (12-ounce) bottle Woodchuck Amber hard cider
•    2 tablespoons Dijon mustard
•    1/2 teaspoon coarse kosher salt
•    1 teaspoon freshly ground black pepper

For the Stuffing:

•    2 tablespoons olive oil
•    1 medium red onion, finely diced
•    1 rib celery, finely diced
•    2 Cortland or Macintosh apples, seeded and diced
•    2 cloves garlic, minced
•    2 cups day-old bread, cubed
•    3/4 cup Woodchuck Amber hard cider
•    1 tablespoon chopped fresh parsley
•    1 teaspoon chopped fresh thyme
•    2 teaspoon chopped fresh sage
•    Kosher salt and freshly ground black pepper
 

Instructions

Remove any silverskin and extraneous fat from the tenderloins.

Prepare the marinade by combining all the ingredients in a medium mixing bowl. Place the tenderloins in a resealable food-grade bag, add the marinade and marinate the tenderloins, refrigerated, at least 4 hours or up to overnight.

Meanwhile, prepare the stuffing:

In a large skillet, heat the olive oil. Saute the onion and celery until soft, about 5 to 8 minutes. Add apples and garlic and cook 2 to 3 minutes. Add the hard cider and bread cubes and cook until moisture evaporates. Stir in herbs, salt and pepper. Adjust seasoning to taste. Cool completely. (Stuffing may be prepared one day ahead and held, covered and refrigerated.)

Remove the tenderloins from the marinade; discard marinade. Using paper towels, pat the tenderloins dry.

Brush the inside surface of the tenderloins with the cranberry-habanero jelly. Put a layer of stuffing atop one of the tenderloins. Place the second tenderloin, jelly side down, on top of the stuffing and tie the tenderloins together with butcher’s twine. Spoon any remaining stuffing in a buttered casserole dish and reserve. (If desired, the remaining stuffing could be cooked in a buttered casserole dish, covered, in a 350 degrees F. oven for 30 to 40 minutes.)

Preheat the oven to 425 degrees F.

Roast the stuffed tenderloins for 30 minutes. Brush melted jelly atop the stuffed tenderloins and continue cooking for another 20 to 25 minutes or to an internal temperature of 155 degrees F. Let the pork rest, tented with aluminum foil, for 5 to 10 minutes then bias-slice into 1/2-inch slices.

Cranberry-Habanero Jelly

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Although a bit of effort to prepare, this sweet and hot jelly goes well poured over a brick of cream cheese or just atop some crackers. It is also good when melted and used as a glaze for chicken or pork. Use caution to avoid breathing the vapors while processing or cooking the chiles. Be sure to wear food-safe gloves when handling habanero peppers and wash hands, knives, and cutting boards thoroughly, first in cold water and soap and then again with hot water and soap. Do not touch eyes, nose, mouth, or other sensitive body parts when handling the chiles.

Ingredients

  • 17 to 20 habanero peppers (about 1 cup diced)
  • 1 1/2 to 2 large red bell peppers (about 2 cups diced)
  • 1 1/2 cups white vinegar
  • 1/2 cup whole cranberries, fresh or frozen
  • 1/2 cup dried, sweetened cranberries (Craisins)
  • 7 cups granulated sugar
  • 1/3 cup fresh lemon juice
  • 3 ounces liquid fruit pectin (1 pouch Certo)

Instructions

 

Wearing food-safe gloves, stem, seed, and dice habanero peppers. Seed and dice the bell peppers. Process peppers in a food processor or blender until minced. Add the vinegar and continue processing until smooth.

Heat a 6 1/2-quart stockpot over medium-high heat. Add the pepper slurry, and the whole and dried cranberries. Cook, simmering and stirring often, until the whole cranberries burst, about 6 to 8 minutes. (Do not breathe the vapors!) Remove from heat. Use an immersion blender or food processor and puree until smooth.

Return stockpot to heat, add sugar and cook, stirring, until the sugar is dissolved. Add the lemon juice. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes. Increase heat to medium-high and bring the mixture to a rolling boil, add the pectin, and, while stirring constantly, cook for 1 minute. Remove from heat, ladle into sterilized containers, and process containers in a hot water bath for 10 minutes.

Agent Orange Habanero Sauce

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This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels. To preserve the unique fruity flavor of the chiles, the habaneros are not cooked. When handling habaneros use food-safe gloves and thoroughly wash knives, cutting boards, and utensils with cold soapy water and then hot soapy water.

Ingredients

  • 2 large carrots (1 1/2 cups) peeled & chopped)
  • 1/2 medium red onion (1 cup) peeled & chopped)
  • 1 1/2 cups white vinegar
  • 1/2 cup water
  • 6 cloves garlic (2 tablespoons minced)
  • 1/4 cup fresh lime juice
  • 1 tablespoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup coarse grain or Creole mustard
  • 12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)

Instructions

Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.

 

Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.

Essential Habanero Hot Sauce

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This is the latest recipe in Nancy’s never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habaneros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath.

Ingredients

  • 1½ cups chopped carrots

  • 1 onion, chopped

  • 1½ cups white vinegar

  • 1/4 cup lime juice

  • 3 cloves garlic, minced

  • 2 teaspoons salt

  • 10 to 12 habanero chiles, seeds and stems removed, chopped

Instructions

Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.

Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.

Pour in sterilized jars and process in a water bath as described above.

Cuban Habanero-Spiced Black Beans

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These beans are an excellent accompaniment to a tropical barbecue. There are many variations of preparing turtle, or black beans, throughout the Caribbean. This recipe uses a Cuban sofrito, which is sauted onions, tomatoes pepper garlic and herbs, as a flavor base for the dishes. Remember to always add and salt or an acid after the beans are done, adding them sooner will make the beans tough.

Ingredients

For the Beans:

  • 1 pound black beans, rinsed and picked over

  • 1 teaspoon dried epazote (omit if not available)

  • 1 tomato, skin removed and chopped

  • 2 tablespoons cider vinegar

  • 2 tablespoons dry sherry (optional)

  • Salt to taste

For the Sofrito:

  • 2 tablespoons olive oil

  • 1 small green bell pepper, stem and seeds removed, chopped

  • 2 small onions, chopped

  • 4 large cloves garlic, minced

  • 2 habanero chiles, stems and seeds removed, chopped or substitute 4 rocottilo chiles

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground cumin

  • 1 bay leaf

 

Instructions

Place the beans in a pot and add cold water to cover. Bring the water to a boil and boil them uncovered for 2 minutes. Remove the pot from the heat, cover, and allow the beans to sit for 1 hour. Drain the beans and rinse them.

Return the beans to the pot, add the epazote and 2 quarts of water. Bring the pot to a boil, reduce the heat slightly, and cook for a 1½ hours or until the beans are almost done.

In a heavy sauce pan add the olive oil and heat over a medium.. Add the green pepper, onions, garlic, and chiles and saute for a couple of minutes until softened. Add the oregano, cumin and bay leaf and saute for an additional minute. Add the sofrito to the to beans. Cover and simmer for an additional 30 minutes

Add the tomato, vinegar, sherry, and season with salt to taste. Simmer for an additional 10 minutes.