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Coffee-Glazed Pork with Palm and Cucumber Ceviche
Recipes
Coffee-Glazed Pork with Palm and Cucumber Ceviche
4 servings
30 minutes total

Ingredients

  • 1 (14-oz) can hearts of palm, drained and thinly sliced
  • 1 European cucumber, coarsely chopped
  • ¼ cup fresh cilantro, coarsely chopped
  • 1 Hass avocado, coarsely chopped
  • 1 lemon, for juice
  • 1 lime, for juice
  • ¼ cup prediced yellow onions
  • ¼ cup prediced tri-pepper mix (fresh prediced green, red, and yellow bell peppers)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt, divided
  • 2 teaspoons fresh ginger
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon molasses
  • 1 cup strong brewed coffee
  • 2 lb pork tenderloin
  • Olive oil cooking spray

Steps

    1. Preheat grill on high. Drain hearts of palm and slice. Chop cucumber (2 cups) and cilantro. Peel, pit, and chop avocado. Squeeze lemon for juice (2 tablespoons); squeeze lime for juice (1 tablespoon).
    2. Combine hearts of palm, cucumber, avocado, cilantro, juices, onions, tri-peppers, oil, and ½ teaspoon salt. Peel ginger and grate.
    3. Preheat small saucepan on medium 2–3 minutes. Place ginger, garlic, crushed red pepper, molasses, coffee, and remaining ½ teaspoon salt in pan. Simmer 6–8 minutes or until sauce thickens into a glaze.
    4. Coat pork with spray; grill 8–10 minutes, turning occasionally and brushing with glaze, until 145°F. Remove from grill, brush with more glaze, and let stand 5 minutes to rest. Slice pork and brush with remaining glaze; serve with palm and cucumber ceviche.

Amount per ¼ recipe serving: Calories 390, Total Fat 17g, Sat Fat 3.5g, Trans Fat 0g, Chol 120mg, Sodium 540mg, Total Carb 15g, Fiber 6g, Sugars 6g, Protein 46g, Calc 6%, Vitamin A 15%, Vitamin C 50%, Iron 15%