Pork Tenderloin with Prickly Pear Tequila BBQ Sauce

• 2 pork tenderloins, trimmed (about 1 1/2 to 2 pounds total)
• Canola or peanut oil, for brushing
• Kosher salt and freshly ground black pepper
• 1 1/2 cups Prickly Pear Tequila BBQ Sauce, recipe follows

1. Preheat an outdoor grill to medium heat.
2. Brush the pork tenderloins with oil.
3. Season generously with salt and pepper.
4. Use a clean cloth or rolled paper towels soaked with oil to season the grill.
5. Grill the tenderloins, turning as necessary to mark them well on all sides.
6. Use a basting brush to coat the tenderloins with sauce.
7. Turn the tenderloins about every 2 minutes and reapply sauce to ensure even caramelization.
8. Cook until an instant-read thermometer inserted in the center registers 145 degrees F (for medium doneness) to 160 degrees F (for well done).
9. Remove the tenderloins to a wire rack or plate to rest.
10. Rest in a warm place for at least 5 to 7 minutes.
11. Bring leftover sauce to a simmer and cook for 5 minutes.
12. Slice and serve with sauce for dipping or drizzling.
13. 3 medium red onions, 2 whole, 1 minced
14. 1 tablespoon canola oil
15. 3/4 cup frozen prickly pear cactus puree, thawed
16. 3 tablespoons unsalted butter
17. 1/2 teaspoon coriander seed, freshly toasted and ground
18. 1 1/2 teaspoons cumin seed, freshly toasted and ground
19. 1 teaspoon crushed red pepper flakes
20. 2 serrano chiles, ribs and seeds removed, minced
21. 3 garlic cloves, minced
22. 1 teaspoon lime zest
23. 1/2 cup white Worcestershire sauce
24. 1/2 cup tequila
25. 1/4 cup apple cider vinegar
26. 2 tablespoons lime juice
27. 3/4 cup water
28. 2 teaspoons kosher salt
29. Coat the whole red onions with canola oil and roast until inside layers are very soft, about 1 hour.
30. Peel the onions and discard outer layers if blackened.
31. Place in blender with prickly pear cactus puree and blend at high speed until completely smooth.
32. Preheat oven to 350 degrees F.
33. Heat 1 tablespoon of butter in a saucepan over medium heat.
34. Saute minced onions until lightly caramelized, about 5 minutes.
35. Add coriander, cumin, pepper flakes, serrano, garlic, and lime zest.
36. Cook until fragrant, about 2 minutes.
37. Add Worcestershire, tequila, cider vinegar and lime juice.
38. Cook over medium-high heat until reduced by half.
39. Stir in onion/cactus fruit puree, water and salt, to taste, and bring to a simmer.
40. Remove from heat and swirl in the remaining butter.
41. The sauce may be blended to achieve a smoother consistency or left as it is.

pork tenderloins, peanut oil, kosher salt, bbq sauce

Taken from www.foodnetwork.com/recipes/pork-tenderloin-with-prickly-pear-tequila-bbq-sauce-recipe.html (may not work)