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 done substituing olive oil but 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/ 2c 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.