Blue Agave Liqueur in the kitchen
The Onilikan Blue Agave Liqueur (Mazatlan Artisan Spirits), is a product made with the heart of the blue agave pineapple using a method which….. we prefer to keep secret. To the palate, this delicious liqueur captures the natural flavor of the agave in perfect harmony, accounting for the bronze medal earned by this product at the renowned “San Francisco World Spirits Competition.”
The Onilikan Blue Agave Liqueur is a unique product, with the versatility to be enjoyed alone or in combination with other ingredients to make tasty cocktails. The delicious flavors of the cooked agave, caramelized sugars, a hint of vanilla, additional notes of smoke, cinnamon, pumpkin pie spices invite us to use this liqueur in the kitchen. And it is not far-fetched to imagine a dish combining these flavors with another major food representative of Mexican ingredients, the mole.
There are many varieties of mole, which we may explore at a later time. For now it’s worth saying that, by taking advantage of Onilikan’s own version of Oaxacan black mole (OniliMole), we created the recipe for a delicious grilled pork tenderloin. The Oaxacan black mole is a complex combination of ingredients that includes, among other things, six different types of chilies, chocolate, plantain, raisins, ginger, onion, garlic, tomatoes, green tomatoes, almonds, walnuts, pumpkin seeds, sesame, peanuts, cloves, pepper, cumin, cinnamon, thyme, oregano, marjoram, avocado leaves, bread, and tortillas. In the case of OniliMole, we have enriched the flavor of the mole even more by adding a splash of Onilikan mango brandy.
The OniliMole, as well as other brands of moles that can be found in the market, come in a paste presentation which dissolves well in broth to the desired consistency, either to prepare a dish of delicious enchiladas or a tasty turkey in mole. We used Onilikan Agave Liqueur to create a marinade with OniliMole. We generosity rubbed this marinade or soft OniliMole paste to pork tenderloin, let it rest for a couple of hours, and we grilled over charcoal to create the recipe for “Pork Tenderloin Onilikan” here we share in greater detail:
” Onilikan Pork Tenderloin “
- Two whole pork tenderloins
- ½ cup black Oaxacan Mole*
- ½ cup Blue Agave Liqueur Onilikan **
* We prefer OniliMole but we are sure that the recipe should go nicely with any good quality Oaxacan mole.
** Not to be substituted, thus the flavors introduced by the Onilikan Blue Agave Liqueur to this dish are unique.
Place the mole and Blue Agave Liqueur in a large container which allows mixing well to form a marinade of spreadable consistency. Use marinade to coat or rub the tenderloin generously, and let stand in the refrigerator for at least a couple hours. Prepare the grill and allow it to get very hot. I prefer charcoal grilling, but a gas grill should work well too, and you may also be able to bake the tenderloin in a very hot oven to keep it from sweating. The important point of roasting pork tenderloin is not to overcook it, as it becomes dry and tough, which would be a shame for such a delicate dish.
As you can see, this is a very simple recipe, but I assure you the meat will be delicious, and accompanied by a rich nopal salad and tortillas, it’s even better. Enjoy it!
In this recipe, we loved how well the blue agave liqueur combines with the pork. We’ll have to find out how this combination works with a good flank steak. We’ll let you know!
Greetings and health
- Una nueva tradición! #Onilikan, la Destilería de la Zona Dorada #Mazatlán 🇲🇽#PuroSinaloa #consumelocal https://t.co/okwkRQiRuf
- Gracias por un año lleno de éxito y satisfacciones! #Feliz2018 de todos los que formamos #Onilikan #Mazatlán… https://t.co/gVj77KnQjM
- #FelziNavidad and #MerryChristmas ! les desea #ONILIKAN #simanejonotomo #purosinaloa #mazatlan #consumelocal https://t.co/YsynvHuJq9
Monday8:30 - 17:30
Tuesday8:30 - 17:30
Wednesday8:30 - 17:30
Thursday8:30 - 17:30
Friday8:30 - 17:30
Saturday9:00 - 14:00