Mexican-style veal tenderloin with sweet and sour sauce

• 3 tablespoons of olive oil

• 2 cloves of garlic, finely chopped

• 1 fresh chili pepper (jalapeno type), seeded and finely chopped (optional)

• 2/3 cups freshly squeezed orange juice

• 1/3 cup freshly squeezed lime juice

• 1/4 cup cider vinegar

• 1/4 cup molasses

• 1/4 cup liquid honey

•  1/4 cup cumin seed

• 1 teaspoon coarse sea salt (approximately)

• 2 teaspoons of peppercorns

• 2 veal tenderloins (about 600 g each)

• salt and ground black pepper

PREPARATION

1. In a small saucepan, heat 1 tablespoon (15 mL) of the oil over medium heat. Add garlic and chili pepper, if desired, and cook, stirring, for about 1 minute or until fragrant. Add orange juice, lime juice and cider vinegar and bring to a boil. Reduce heat to low and simmer uncovered for about 10 minutes or until slightly reduced. Remove pan from heat. Add molasses and honey and stir. Season with salt and pepper. Set aside (You can prepare the sauce in advance, let it cool and put it in an airtight container. It will keep up to 2 days in the refrigerator. Reheat before using.

2. Meanwhile, in a small skillet, toast cumin seeds over medium-low heat, stirring constantly, for about 2 minutes or until fragrant. In a coffee grinder or mortar with a pestle and pestle, coarsely grind the toasted cumin seeds with the coarse salt and peppercorns. Brush the veal tenderloins with the remaining oil, then rub the spice mixture into the tenderloins so they are well coated. (You can prepare the tenderloins up to this point, placing them in a shallow glass dish and covering them. They will keep for up to 2 hours in the refrigerator).

3. Place veal tenderloins on oiled barbecue grill, close lid and cook for 10 minutes (turning with tongs until well marked). Brush veal fillets with 1/3 cup (80 mL) of the reserved sauce. Continue cooking for about 5 minutes or until veal is golden brown on the outside but still slightly pink on the inside.

4. Place veal fillets on cutting board and cover loosely with aluminum foil. Let stand for 5 minutes, then cut veal fillets into 1-inch (2.5 cm) thick slices. Serve with remaining reserved sauce.

The right tip

Like all cuts of veal, veal tenderloins are best served slightly pink. Another cooking tip: avoid poking the fillets when turning them over, as they lose the juices that give them their tenderness (use tongs). To complete this little feast, we simply suggest grilled corn.