Pork tenderloin cutlets with a fig-habanero gastrique

One of the plants in our garden that is still going strong even though it's November is our habanero pepper plant.



These tiny beauties pack a punch - one of the hottest peppers in the world - but their flavor is very distinct and very delicious. (please be sure not to rub your eyes while working with these peppers... or better yet, wear kitchen gloves!)

This recipe has a long name, but it's really very easy to make: Grilled Pork Tenderloin Cutlets with Fig-Habanero Gastrique.

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Gastrique: a thick sauce produced by a reduction of vinegar or wine, sugar, and usually fruit.

1½ pounds pork tenderloin cutlets
½ medium red onion, diced
1-2 habanero peppers, minced
½ tablespoon butter
1 tablespoon dark brown sugar
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1½ cups dry white wine
¼ cup fig jam or preserves

Prepare pork:

Put pork between sheets of plastic wrap and flatten with a mallet or rolling pin to make 1/2-inch-thick cutlets.

Prepare glaze:

In a saucepan over medium heat, melt butter and add onions and habaneros. Cook, stirring occasionally, for approximately 10 minutes or until onions begin to caramelize.

Add remaining ingredients, bring to a boil, and simmer for 15 minutes. Puree the mixture using a hand-held blender or food processor. Cool.

Pour ½ of fig mixture over pork ; cover and refrigerate for at least 1 hour.

Grill pork:

Remove pork from marinade and grill over medium-hot coals just until nicely browned; about 5 minutes per side. Brush pork with glaze and grill 1 minute more on each side.