Grapefruit Sauce with Herbs
To sauce a stash of cooked pork tenderloin, plus as a way to use up a glut of fresh grapefruit, I concocted this sauce.
To sauce a stash of cooked pork tenderloin, plus as a way to use up a glut of fresh grapefruit, I concocted this sauce.
- Carbohydrate 78.6628 g
- Cholesterol 0 mg
- Fat 1.06398 g
- Fiber 10.1995001169443 g
- Protein 5.06251 g
- Saturated Fat 0.234322 g
- Serving Size 1 1 Serving (555g)
- Sodium 7.404 mg
- Sugar 68.4632998830557 g
- Trans Fat 0.321605 g
- Calories 313 calories
Step-by-step
- Using a small whisk, make a slurry with the cornstarch and about 1/4 cup of the reserved juice.
- Combine the slurry with with the remaining 1/2 cup grapefruit juice.
- Place the mix in a microwave safe container and microwave/cook on low heat for about 3-4 minutes, stopping when you see the mix beginning to thicken.
- Add the reserved grapefruit sections and herbs, heat for about 30 seconds on low heat and stir to combine.
- Use this to sauce some pre-cooked pork tenderloin slices that have been slowly warmed in your microwave.
- It will also work with well as a sauce for poultry or seafood, such as shrimp.
- Serve the meat with the sauce on the side.
Grapefruit juice provides the primary acid and volume for this preparation, relying on citric acid to cut through rich proteins like pork and poultry. Balancing this tart citrus requires precise control over starch thickening, ensuring the sauce coats the back of a spoon without becoming gummy.
Citrus-based reductions appear across various coastal and subtropical cuisines where bitter and sour fruits traditionally temper heavy meats. Integrating fresh tarragon and marjoram introduces herbal aromatics that bridge the gap between sharp fruit and savory proteins.
Microwave cooking offers a rapid thermal energy source for starch activation, bypassing the need for a traditional stovetop reduction. Whisking the cornstarch into cold juice before heating prevents lump formation entirely.
Stopping the microwave cycle at the three-to-four-minute mark prevents the mixture from boiling violently, which can break down starch polymers and thin the sauce. Folding in the fresh grapefruit sections and herbs during the final thirty seconds preserves their cellular structure and vibrant color.
