Entree: United States – Southwestern United States (Arizona) – Prickly Pear Glazed Pork

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- For the prickly pear glaze:
  - 2 cups (480 g) prickly pear pulp (fresh peeled cactus pear or thawed frozen pulp)
  - 1/2 cup (100 g) granulated sugar
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (15 g) canned chipotle in adobo, minced (or 1 tsp chipotle powder)
  - 1 tbsp (15 ml) fresh lime juice
  - 1/4 tsp kosher salt
  - 1 tsp cornstarch + 1 tbsp (15 ml) cold water (optional, for thicker glaze)
- For the pork:
  - 2 pork tenderloins, approx. 1.1 lb (500 g) each, total approx. 2.2 lb (1 kg)
  - 2 tbsp (30 ml) olive oil
  - 2 tsp kosher salt
  - 1 tsp freshly ground black pepper
  - 1 tbsp (7 g) ground cumin
  - 1 tbsp (7 g) smoked paprika
  - 2 cloves garlic, minced
- Cilantro-lime rice:
  - 1 1/2 cups (285 g) long-grain white rice, uncooked
  - 2 3/4 cups (650 ml) low-sodium chicken broth or water
  - 1 tbsp (15 ml) olive oil
  - 1/2 tsp salt
  - 2 tbsp (30 ml) fresh lime juice
  - 1/3 cup (8 g) chopped fresh cilantro
- Roasted sweet potatoes:
  - 1 lb (450 g) sweet potatoes, peeled and cut into 1/2-inch (1.3 cm) wedges
  - 2 tbsp (30 ml) olive oil
  - 1/2 tsp kosher salt
  - 1/2 tsp chili powder
- Charred corn salsa:
  - 3 ears fresh corn, kernels removed, approx. 1 1/2 cups (225 g) kernels (or 1 1/2 cups frozen, thawed)
  - 1/4 cup (40 g) finely diced red onion
  - 1 jalapeño, seeded and finely chopped (optional for heat)
  - 1/3 cup (8 g) chopped fresh cilantro
  - 2 tbsp (30 ml) fresh lime juice
  - 1/4 tsp salt
  - 2 tbsp (30 ml) olive oil (for searing)
  - 1/4 cup (30 g) crumbled cotija or feta cheese (optional)
- Finishing/garnish:
  - Extra prickly pear glaze, warmed, for serving
  - Lime wedges
  - Extra cilantro

Instructions

Short Description:
Tender pork tenderloins brushed with a sweet-tangy prickly pear glaze made from the fruit of the local cactus, served with cilantro-lime rice, roasted sweet potatoes, and a charred corn salsa for a complete Southwestern Arizona meal.

Regional Notes:
This Arizona variation uses fresh prickly pear (tuna) fruit reduced into a glaze, giving a fruity sweetness and bright tang unique to Sonoran Desert cooking; chipotle and smoked paprika add the regional smoky heat rather than relying on East-coast sweet glazes. The meal pairs the pork with staples common to the region—corn, cilantro, lime, and sweet potato—so it stands alone as a main-course plate.

1. Prepare the prickly pear pulp: wearing gloves, trim ends of fresh prickly pears, slice through the skin and scoop pulp into a blender. Puree until smooth, then push puree through a fine-mesh sieve to remove seeds and large solids. Measure 2 cups (480 g) strained pulp.
2. Make the glaze: in a small saucepan combine the strained prickly pear pulp, 1/2 cup (100 g) sugar, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 g) minced chipotle in adobo, 1 tbsp (15 ml) lime juice, and 1/4 tsp salt. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until slightly reduced and syrupy, about 10–12 minutes. If you prefer a thicker glaze, whisk the cornstarch slurry and stir in, simmer 1–2 minutes until thickened. Remove from heat and set aside (reserve about 1/4 cup for serving).
3. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on it; reserve for the pork and sweet potatoes.
4. Season the pork: in a small bowl mix 2 tsp salt, 1 tsp pepper, 1 tbsp ground cumin, 1 tbsp smoked paprika, and 2 minced garlic cloves. Pat tenderloins dry, rub with 2 tbsp (30 ml) olive oil, then rub the spice mixture all over the tenderloins.
5. Sear the pork: heat a large ovenproof skillet over medium-high heat until hot. Sear the tenderloins 2–3 minutes per side until golden-brown all over. Transfer seared tenderloins to the wire rack on the baking sheet.
6. Roast and glaze the pork: brush the tenderloins generously with the prickly pear glaze, place in the preheated oven, and roast 15–22 minutes until an instant-read thermometer reads 145°F (63°C) in the thickest part. Brush with more glaze once or twice during roasting. Remove pork and let rest 10 minutes before slicing (internal temp will rise a few degrees).
7. Roast the sweet potatoes: while pork roasts, toss sweet potato wedges with 2 tbsp (30 ml) olive oil, 1/2 tsp salt, and 1/2 tsp chili powder on the prepared baking sheet (use remaining space or a second sheet). Roast 20–25 minutes, turning once, until tender and lightly caramelized.
8. Cook the rice: in a medium saucepan heat 1 tbsp (15 ml) olive oil over medium heat. Add rice and toast, stirring, 1–2 minutes. Add 2 3/4 cups (650 ml) chicken broth and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, let sit 5 minutes, fluff with fork, then stir in 2 tbsp (30 ml) lime juice and 1/3 cup (8 g) chopped cilantro.
9. Make the charred corn salsa: heat 2 tbsp (30 ml) olive oil in a heavy skillet or cast-iron pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until charred in spots, about 6–8 minutes. Transfer to a bowl and stir in diced red onion, jalapeño, 1/3 cup (8 g) cilantro, 2 tbsp (30 ml) lime juice, and 1/4 tsp salt. Stir in cotija (optional).
10. Slice and assemble: slice rested pork tenderloins into 1/2-inch (1.3 cm) medallions. Arrange cilantro-lime rice, roasted sweet potatoes, and charred corn salsa on plates. Fan pork slices over rice, brush with reserved warm prickly pear glaze, and garnish with extra cilantro and lime wedges.
11. Serve: spoon additional glaze at the table if desired. The plate provides protein, starch, and vegetable elements for a complete Southwestern Arizona main course.