juicy!
Grapefruits have been getting a bad rap recently.
Unfairly, I would like to point out. These suckers may be tart but they are rich in vitamin C so are fantastic immune system boosters.
They also act as an anti-inflammatory and can improve digestive health.
Though I drink grapefruit juice (freshly squeezed of course!) regularly, I’ve very rarely cooked with them.
Which is dumb because they are a nice, tangy accompaniment to meats like pork.
If you have the time, double up on the glaze and marinade the pork in it beforehand for a few hours.
I didn’t but probably will make the effort next time because it was so tangy, sweet and gooooooooood.
[wipes drool from keyboard]
Grapefruit Glazed Pork (serves 2)
- 113g pork tenderloin
- 1/4 cup freshly squeezed grapefruit juice
- 1/2 tsp honey
- a generous pinch of cayenne pepper
- 2 tbsps butter, melted
- Whisk the butter, grapefruit juice, honey and cayenne together.
- Season the pork loin and brush with half the glaze. Bake at 375 for 20 mins. Remove from oven, score the joint (ie make shallow cuts along the top) and pour over the remaining glaze. Put back in the oven for 5-10 mins until juices run clear and the meat is tender.
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Reblogged this on The ObamaCrat.Com™ and commented:
Thank u so much Ms. Cat, for an entire year of deliciously YummY recipes from Things My Belly Likes.
Nicely done. I love grapefruit. In fact, there is absolutely nothing better than a Texas Rio Grande Valley Ruby Red Grapefruit. I buy a case of these beauties a year and they are just now in season. I’m waiting on my neighborhood vendor to drop by with my case. They are sweet, slightly tart with a slight bitterness. Toss them with a little avocado, salt, micro greens and olive oil. It’s a perfect compliment to fish, chicken and pork. Delish!!!! Now you’ve got me all excited.
I was really happy with my slow-cooked pork roast I made yesterday, until I saw this recipe. Drat! Now I’ll have to wait another few weeks to try this. Looks scrumptious!
We love grapefruit and often eat it for breakfast — will need to try this recipe!
Kenley