Pork Nuggets with Mojo Glaze

We were feeling ambitious tonight when we decided to make this.  It took nearly an hour before the food hit the table, so we've classified this as "weekend only".  That said, it's a fun riff on chicken nuggets, with the Mojo Glaze giving a tangy flair to the breaded pork.

If you decide to do the Maple-Jalapeno Sweet Potato as a side, be sure to get them in the oven before you get to work on the Pork.

The breading in this dish doesn't have too much flavor, so be sure to really season the meat first.  The only other trick is to crush the corn flakes in a plastic bag until they are almost completely crumbled.  This will help to ensure a complete coating when you bread the meat.

Anytime you are going to cook meat, it's important to make sure that everything is completely thawed before you begin; otherwise your meat will have a tendency to undercook in the middle and overcook on the outside.  Our pork was a little too pink for my taste when we first pulled it from the oven, so we dropped the temperature by 50 degrees and put it back in for another 3 minutes.


The Mojo Sauce is a simple creation, but full of flavor.  It's similar to an asian sweet-and-sour sauce, but a little less thick and sweet.  Be careful any time you heat a sugar on the stove.  The contents of the pan can reach a temperature exceeding that of boiling water, and the stuff is sticky, so it can leave a nasty burn if it gets on your skin.  It'll be cool enough to eat once you spoon it over the Pork.

(Cuisine Tonight for Two, pp 70-71.)


For the Pork:

• 1 Pork Tenderloin, trimmed
• Garlic Powder
• 1/2 C AP Flour
• 2 Eggs, beaten
• 3 C Corn Flakes, crushed
• 4 Tbsp Butter, melted

1. Preheat oven to 400 degrees.  Line baking sheet with foil to help with cleanup later.
2. Cut Pork into 3/4" thick medallions.  Season with Garlic Powder, Salt, and Pepper.
3. Put Flour, Eggs, and Corn Flakes in shallow bowls.  Dredge Pork nugget in flour, shaking off excess.  Dip in Egg bath, then roll in Corn Flakes until coated.  Arrange on baking sheet.
4. Brush Pork nugget with Butter.  Bake until GBD, from 8-12 minutes.  Let rest two minutes before serving.

For the Glaze:

• 2 Tbsp Red Onion, minced
• 1 Tbsp Garlic, minced
• 1 Tbsp Olive Oil
• 1/4 C Orange Marmalade
• 1 Tbsp Lime Juice
• 1 tsp Chives, minced

1. Saute Onion and Garlic in Olive Oil until soft, about 2 minutes.
2. Stir in Marmalade and Lime Juice.  Simmer until glaze thickens, about 2 minutes.
3. Remove from heat and stir in Chives.  Serve over Pork Nuggets.