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Glazed Pork Tenderloin On Bread And Corn Stuffing

pork

1/2 cup chili sauce
1/4 cup thawed orange juice concentrate
2 tablespoons fancy molasses
1 tablespoon Dijon mustard
1 teaspoon vegetable oil
1/2 teaspoon (each) ground cumin and salt
1/4 teaspoon pepper
2 cloves garlic; minced
2 pork tenderloins; 1-1/4 pounds
----STUFFING----
2 tablespoon butter
1 onion; chopped
2 stalks celery; diced
1 cup corn kernels; fresh or frozen
1 sweet green or red pepper; diced
1 jalapeño pepper; diced (optional)
3 cups slightly dried bread cubes
1/2 cup chicken stock
1/4 teaspoon (each) salt and dried thyme

In small saucepan, whisk together chili sauce, orange juice concentrate, molasses, mustard, oil, cumin, salt, pepper and garlic. Place pork on foil-lined baking sheet. Spread 1/3 cup of the chili mixture over pork. Set remaining chili mixture aside. Stuffing: In large skillet, melt butter over medium heat; cook onion and celery, stirring occasionally, for 5 minutes or until onion is softened. Stir in corn, green pepper, and jalapeño pepper (if using); cook for 4 minutes. Transfer to bowl. Add bread cubes, chicken stock, salt and thyme; toss well. Transfer to lightly greased 8-inch (4 cup) square baking dish. Bake pork and stuffing in 375°F oven for 30 to 35 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer pork to cutting board; tent with foil and let stand for 10 minutes before slicing diagonally. Meanwhile, bake stuffing for 10 minutes longer or until golden and crisp. Meanwhile, add 1/2 cup water to reserved chili sauce mixture; bring to boil. Reduce heat and simmer for 5 minutes. Serve pork over square of stuffing; spoon sauce over top. Chili Chicken with Guacamole Salsa Put a basket of warmed tortillas on the table so that guests can help themselves. 6 x boneless skinless chicken breasts; 2 pounds 1 tablespoon olive oil ----Chili Rub---- 2 tablespoons tomato paste 2 tablespoons lime juice 2 teaspoons vegetable oil 2 cloves garlic; minced 1 teaspoon each dried oregano and chili powder 1/2 teaspoon each ground cumin; coriander and salt 1/4 teaspoon pepper ----Guacamole Salsa---- 2 x tomatoes; seeded and diced 1 x avocado; peeled and diced 1/2 x English cucumber; diced 1 jalapeño pepper; minced; or 1/2 teaspoon hot pepper sauce 1/3 cup chopped green onion 1/4 cup chopped fresh coriander or parsley 2 tablespoons lime juice 2 tablespoons olive oil 1/2 teaspoon salt Chili Rub: In small bowl, combine tomato paste, lime juice, oil, minced garlic, oregano, chili powder, cumin, coriander, salt and pepper. Place chicken breasts in single layer in shallow dish; spread chili rub over both sides. Cover and refrigerate for at least 30 minutes or for up to 4 hours. Guacamole Salsa: In bowl, toss together tomatoes, avocado, cucumber, jalapeño pepper, onion, coriander, lime juice, oil and salt. In large nonstick skillet, heat oil over medium-high heat or heat lightly greased grill. Cook chicken for 6 to 8 minutes per side or until no longer pink inside. Serve with salsa.

Contributor: Canadian Living - March, 1998

Yield: 6 servings

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