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Grilled Garlic and Lime Pork Tenderloin w/Onion Marmalade
* Exported from MasterCook *
Grilled Garlic and Lime Pork Tenderloin w/Onion Marmalade
Recipe By : FoodLines Home Page
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Onions
Pork Pork - Tenderloin
Sauces/Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Onion Marmalade: (makes 2 cups)
1 1/4 lb red or yellow onions -- (4 cups) finely
chopped
salt and pepper to taste
3 tbsp olive oil
2 tbsp honey or sugar
3 tbsp red wine vinegar -- (3 to 4)
1/4 cup water
Marinade:
6 large cloves garlic -- chopped
2 tbsp soy sauce
2 tbsp fresh ginger root -- grated
2 tsp Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne pepper to taste
salt and pepper to taste
4 pork tenderloins (3/4 lb each) -- trimmed
Onion Marmalade: In a pan, cook onions in oil
with salt and pepper to taste over medium
heat. Stir until onions become soft. Add honey
or sugar, and cook, stirring for 1 minute. Add
vinegar and simmer, stirring until all the
liquid is evaporated or reduced. Add water and
simmer until mixture is slightly thickened and
onions are very tender (approximately 10
minutes). Season marmalade with salt and
pepper. Marmalade may be made up to 2 days
ahead of time and chilled. Reheat prior to
serving.
Pork Tenderloin: In a blender or food
processor, blend the marinade ingredients
together with salt and pepper to taste.
Marinate with pork tenderloins for up to 2
days in a sealed container and place in
refrigerator. When ready to cook, let pork
stand at room temperature for 30 minutes.
Place on grill or barbecue and turn every five
minutes until cooked (about 15 to 20 minutes).
Transfer meat to cutting board and let stand 5
minutes before slicing. Serves 6 to 8.
Per serving: Total Energy: 607 kcal, 2539 kJ;
Protein: 67.0 gm; Carbohydrate: 21.5 gm; Fat:
27.5 gm (41% calories from fat)
http://www.globalserve.on.ca/~nsbrud/pork.html#garlicdijonporkbrochettes
[FoodLines Home Page]
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