APRICOT AND HABANERO GLAZED PORK TENDERLOIN
Source: Arizona Republic - April 10, 2002

Glaze
1/2 small yellow onion, diced
1 clove garlic, chopped
1 tsp. vegetable oil
1 (8 oz.) jar apricot preserves
1 habanero pepper, diced and seeded
1/2 C. orange juice
1 T. brown sugar
1 T. soy sauce
1/2 C. water
1 tsp. lime zest
1 tsp. orange zest

Pork
3 pork tenderloins (2 to 2 1/2 lb. total)
Salt and pepper

Sauté onion and garlic in oil until lightly colored. Add apricot preserves, habanero, orange juice, brown sugar, soy sauce and water. Cook approximately 20 minutes, until mixture thickens. Blend with hand mixer. Stir in lime zest and orange zest. Remove silver skin from pork tenderloins. Season with salt and pepper. Brush with some of the apricot glaze. Light grill and position rack approximately 6 inches above heat. Grill pork, brushing with more glaze often and turning frequently so the glaze does not burn. Cook 10-12 minutes, until internal temperature reaches 130 to 140 degrees. Cut into medallions before serving. Makes 6-8 servings