Although the Mandarin Glaze is divine to use all by itself on everything from kebabs to egg rolls to chicken nuggets, we decided to crank up the heat a notch and throw in some smokiness with the addition of some chipotle peppers in adobo sauce. Pair it with some asian slaw and jasmine rice and your mouth will cry with joy.
Chipotle-Mandarin Glazed Pork Tenderloins with Asian Slaw
Prep Time: 5 minutes
Cook Time: 30-40 minutes
Recommended Pellets: Apple
Traeger Sweet Rub
2 pork tenderloins, each 12 to 14 ounces - silverskin removed
Traeger Mandarin Glaze
1/2 to a whole chipotle in adobo sauce
1/2 head of cabbage, slivered (I used purple but savoy would also work great)
1 English cucumber, diced
2 thinly sliced scallions
1 red bell pepper
1 carrot, grated
2 tablespoons freshly chopped cilantro
1 tablespoon grated ginger
1/4 c. seasoned rice vinegar
1 tablespoon honey (more or less to taste)
1 tablespoon sesame oil
Juice of 1 lime
1/4-1/2 cup canola oil
Toasted sesame seeds
Generously season the pork tenderloins on all sides with the Traeger Sweet Rub and rub in.
Start the Traeger on Smoke with the lid open for 4-5 minutes or until the fire is established. Preheat to 325 degrees F for 10-15 minutes.
Arrange the pork tenderloins on the grill grate and cook for 30-40 minutes or until the internal pork temperature registers 160 degrees F on an instant-read thermometer.
About 10 minutes before the pork should be done cooking, whisk together the glaze.
Combine about half of the bottle of Traeger Mandarin Glaze with the diced chipotle and about 1/2 teaspoon of the adobo sauce in the can. The Mandarin Glaze already has a healthy spice to it so you may want to start by adding 1/2 of a diced chipotle and then taste and add more chipotle or adobo sauce to achieve that perfect heat and smoky flavor.
Brush the glaze on the pork tenderloins for the last 2-5 minutes of cooking.
This spicy-sweet pork pairs perfectly with a tangy asian slaw, which is easy to whip up while that pork is grillin' away to tender perfection.
Start by degorging the slivered cabbage. Degorging is the process of drawing moisture from vegetables. This will make the cabbage softer and help remove any bitterness.
Simply put the cabbage slivers in a colander with a generous few pinches of kosher salt.
Let it sit in the sink or over a bowl (it will release a good amount of water) for about 15 minutes.
Rinse and drain the cabbage and squeeze out any excess water.
Put the rinsed cabbage in a bowl along with the diced English cucumber (English cucumbers are great because the skin is soft enough that you don't have to bother with peeling them), grated carrot, sliced scallions, diced red bell pepper and chopped fresh cilantro.
Toss the vegetables together.
Make the dressing by whisking together the seasoned rice vinegar, grated ginger, honey, sesame oil, and lime juice. If you don't have a juicer, a hand held juicer like this one (below) is a hand-saver! Especially when it comes to juicing smaller fruits like limes. They're also easier to juice if you heat them in the microwave for a few seconds and put pressure on them with your palm as you roll them on the counter before slicing them.
Pour the dressing over the top of the vegetables and gently toss. Top with some toasted sesame seeds.
After you remove the tenderloins, let them rest for 5-10 minutes to allow the juices redistribute in the meat. Then slice into 3/4-inch slices and serve them with some steamed jasmine rice and the tangy asian slaw.
We know that you're going to fall in love with this Mandarin Glaze. We'll consider starting a support group.