Cut papaya into cubes	Grill pork over charcoal

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Pork Tenderloin With Papaya Sauce

Source: St. Louis Post-Dispatch, November 13, 1994

Yield: 4 servings

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Ingredients

• 2 pork tenderloins, about 1 pound each

• 1 Tbsp whole milk

• 1/4 cup Coca-Cola

• 3/4 tsp salt

• 1/4 cup honey

• 1/2 Tbsp freshly ground black pepper

• 1/2 Tbsp chili powder

• 1 Tbsp garlic, minced

• 1/2 Tbsp chopped chipotle pepper, pureed with 1 tsp vegetable oil

• Papaya sauce (see recipe)

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Preparation

Cut the pork into 1-inch thick medallions. Place in a bowl. Combine the milk, Coca-Cola, salt, honey, black pepper, chili powder, garlic and chipotle puree. Pour over the pork. Cover, refrigerate and let the pork marinate overnight, or at least a couple hours, turning once or twice. Remove tenderloins; discard remaining marinade.

Grill pork over charcoal for about four minutes on a side. Serve with papaya sauce.

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Papaya Sauce

• 1/4 cup white wine

• 2 Tbsp chopped shallots

• 1 Tbsp garlic, minced

• 1 papaya, peeled and seeded and cut into 1/2-lnch cubes (or substitute mango or cantaloupe)

• 1/3 cup whipping cream

• 2 Tbsp butter

• Salt, to taste

• Ground white pepper, to taste

Put the wine, shallots, garlic and papaya in a saucepan. Bring to a boil. Cook until the liquid is reduced by half, about 4 or 5 minutes. Add the cream. Bring to a boil, reduce heat and cook until it is reduced by a quarter and thickens. Whisk in the butter. Season with a little salt and pepper. Spoon the sauce over the cooked meat.