Vij's at Home, was a gift from Alex and Dan, written by the owner of one of their favorite Indian restaurants. When Dan made this I prepped for him and was amazed at the quantity of cayenne peper in the marinade. The resulting pork (served without oranges) was delicious. The first time I made this, however, it was a disaster. I scaled the marinade ingredients to my 1 pound piece of pork tenderloin and made a full recipe of the orange glaze. I'm not sure what happened, maybe my cayenne pepper was much hottter than Dan's. Hot for me and too hot for Chris and Ed. I liked the concept though; the oranges, pimenton and pepper reminded me of one of my favorite recipes, Spicy Orange Shrimp. So I tried again, using chili powder instead of cayenne pepper. (Vij uses 1 T each of cayenne peper and paprika for a 2 1/2 pound tenderloin, and 1 T salt which I omit). Also, while Vig cuts the 2 1/2 pounds of pork into 24 pieces, Dan and I roast/grill the tenderloin whole and then slice.
The orange glaze is the full recipe (for 2 1/2 pounds of pork). I have yet to make the full meal suggested in this cookbook: tenderloin and oranges served over spinach and split pea mash, topped with cumin curry and garnished with pistachios and dates, but it is on my to do list....
3 T olive oil
1 1/2 t paprika or pimenton
1 1/2 t chili powder
1 1/2 t garlic, finely chopped
Put the meat in the marinade and coat all sides. marinate for at least 3 hours, turning several times.
1T butter (I've substituted olive oil but it's not as good)
5 whole cloves
1/4 t chili powder (Vig uses cayenne pepper)
3 T brown sugar (Vig also suggests demerara or honey)
1/ 2 c orange juice (Vig uses mango juice)
Over medium heat, bring to a slight boil while stirring.
1 large organic naval orange, unpeeled sliced in 1/4 inch rounds
Bring to a light boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat and allow to cool.
Meanwhile grill pork to internal temperature of 150 degrees F.
Sunday, June 21, 2015