Triple Berry Moogarita Glazed Pork Tenderloin with Lime Crema

Triple Berry Moogarita Glazed Pork Tenderloin with Lime Crema

Recipe #6 will feature Triple Berry Moogarita Jam (position 6 of 7 in rotation) https://coomoojams.com/product/triple-berry-moogarita-jam/

Ingredients

• 1 1/2 pounds pork tenderloin, trimmed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• For the glaze:
• 1/2 cup Triple Berry Moogarita Jam (product link)
• 2 tablespoons tequila or apple juice for a nonalcoholic option
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1 tablespoon low sodium soy sauce
• 1 teaspoon finely grated ginger
• 1/4 teaspoon flaky sea salt
• For the lime crema:
• 1/2 cup Greek yogurt
• 2 tablespoons sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• Pinch of salt
• To finish and garnish:
• 1/4 cup thinly sliced radishes
• 2 tablespoons chopped fresh cilantro
• 1/4 cup toasted pepitas or chopped toasted almonds
• Extra lime wedges for serving

Instructions

1. Preheat oven to 400 F. Pat the pork tenderloin dry and season evenly with kosher salt and black pepper.
2. Heat an oven-safe skillet over medium-high heat and add the olive oil. When the oil shimmers, sear the pork on all sides until golden brown, about 2 to 3 minutes per side. Transfer the skillet back to the stovetop if needed.
3. While the pork sears, whisk together the glaze ingredients: Triple Berry Moogarita Jam, tequila or apple juice, lime juice, lime zest, soy sauce, grated ginger, and flaky sea salt until smooth.
4. Brush about half of the glaze over the seared pork. Place the skillet in the preheated oven and roast for 10 to 12 minutes, or until the internal temperature reaches 140 F for medium. Halfway through roasting, brush the pork with another layer of glaze to build a glossy, slightly sticky finish.
5. Remove the pork from the oven and transfer to a cutting board. Loosely tent with foil and rest for 5 to 7 minutes; carryover will bring the temperature to about 145 F.
6. While the pork rests, make the lime crema: whisk Greek yogurt, sour cream, lime juice, honey, and a pinch of salt until smooth. Adjust lime and honey to taste for a bright but slightly sweet finish that balances the jam glaze.
7. Slice the pork into 1/2-inch medallions. Arrange on a serving platter and spoon any leftover pan glaze over the slices. Drizzle or dot each medallion with lime crema.
8. Garnish with thin radish slices, chopped cilantro, and toasted pepitas or almonds for crunch. Serve with lime wedges on the side.

Notes

• Creative use of the product: Triple Berry Moogarita Jam is incorporated into a warm glaze that caramelizes on the pork. The jam adds bright berry tartness, subtle lime and tequila notes, and gentle heat from the included peppers to create complex sweet savory layers.
• Balance: Lime crema cools and brightens the rich glazed pork while toasted pepitas add nutty crunch and radishes contribute peppery freshness.
• Make ahead: Prepare the glaze and lime crema up to a day ahead and refrigerate separately. Rewarm glaze gently before brushing on the pork.
• Storage: Leftover sliced pork keeps in an airtight container for up to 3 days. Reheat gently to avoid drying.