Pork isn’t something I make very often. I’m never quite sure what do with it, and I’ve had more than a few failures as far as pork chops go, but pork tenderloins have yet to fail me. The meat is always tender and lean, and they don’t take very long to bake. When McCormick asked me to create a recipe using Chamoy Sauce as part of their Flavor of Together program, my mind immediately immediately went to pork. This year, McCormick is celebrating their 125th anniversary with a Mexican World Tour. Mexican cuisine is gaining popularity world wide, which is no surprise to me since it’s always been one of my favorites (probably because of the cilantro).
Chamoy sauce is a traditional Mexican sauce/condiment made with apricot jam, lime juice, McCormick’s ancho chili powder & crushed red pepper. I had never heard of it before, so I was super excited to try something new. It’s normally paired with sweet items, like fruit or ice cream, but something about the apricot flavor just screamed pork to me. Perhaps it’s because pork seems to go so well with fruits. It’s the one meat that’s most commonly used in the sweet-savory combination, and there’s a reason. It just works.