SUPER TENDER CROCKPOT BEEF SHORT RIBS

 

INGREDIENTS

For the Peach Glaze:

• 1 cup peach jam
• ¼ cup Dijon mustard
• ¼ cup freshly squeezed orange juice
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Habanero Mojo:

• 2 tablespoons mild vegetable oil (such as canola)
• 1 small red onion, finely chopped
• 4 large cloves garlic, minced
• 3 cups freshly squeezed orange juice
• ½ cup freshly squeezed lime juice
• ½ habanero chili, seeded and minced
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Pork:

• 2 pork tenderloins, weighing 1¼ to 1½ pounds each
• 1 tablespoon mild vegetable oil (such as canola)
• 2 teaspoons kosher salt (adjust to taste)
• ½ teaspoon freshly ground black pepper

INSTRUCTIONS

1. Make the Peach Glaze:

• In a bowl, whisk together peach jam, Dijon mustard, freshly squeezed orange juice, kosher salt, and freshly ground black pepper until well combined. Season to taste with salt and pepper. (The glaze can be made a day in advance, covered, and refrigerated. Bring to room temperature before using.)

2. Make the Habanero Mojo:

• Heat mild vegetable oil in a saucepan over medium to medium-high heat.
• Add finely chopped red onion and cook, stirring, until soft (about 5 minutes), taking care not to let it brown.
• Stir in minced garlic and cook for an additional 2 minutes.
• Add freshly squeezed orange juice, lime juice, and minced habanero chili. Bring to a boil over medium-high heat and cook until the mixture is reduced by half and thickened.
• If the mojo is not thickening as desired within 25 minutes, whisk together 1 tablespoon cornstarch and 1 tablespoon orange juice in a small cup. Whisk this slurry into the boiling mixture and continue cooking until thickened.
• Once thickened, whisk in chopped fresh cilantro leaves and ground cumin. Season to taste with kosher salt and freshly ground black pepper. (The mojo can be made a day in advance, covered, and refrigerated. Bring to room temperature before using.)

3. Prepare and Grill the Pork:

• Preheat grill to high heat.
• Brush pork tenderloins with mild vegetable oil and season with kosher salt and freshly ground black pepper.
• Grill the pork tenderloins for about 5 to 6 minutes per side without peeking, to sear them.
• Lower the heat to medium-high. Brush the tenderloins with peach glaze every 3 minutes and flip, continuing to cook and glaze for a total grilling time of 15 minutes or until the pork reaches an internal temperature of 145°F (use an instant-read thermometer to check).
• Remove the pork from the grill, brush with the reserved peach glaze, and let rest for 10 minutes to allow the juices to redistribute and the meat to finish cooking.
• Slice the pork tenderloins into ½-inch thick slices and arrange on a serving platter.
• Drizzle the habanero mojo over the sliced pork tenderloin and serve immediately.

4. Serving Suggestions:

• Garnish with additional fresh cilantro leaves or slices of lime, if desired.
• Serve with sides such as rice, grilled vegetables, or a fresh green salad.