BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :asaseel2000
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2170
Click below to download : Outdoor_cooking - Grilled Pork Tenderloin With Red Pepper Relish (Format : PDF)
Outdoor_cooking - Grilled Pork Tenderloin With Red Pepper Relish
1 small garlic clove, minced2 teaspoons minced fresh oregano or 1/2 teaspoon crushed dried oregano
1/4 teaspoon ground cumin
Salt and freshly ground pepper
1 1/2 tablespoons olive oil, divided
1 small pork tenderloin (about 10 ounces)
2 roasted red peppers
1/4 teaspoon cumin seeds
1 shallot, peeled and minced
1 tablespoon small capers
2 teaspoons fresh lemon juice
2 teaspoons minced Italian parsley
In cup, combine garlic, oregano, ground cumin, salt and pepper to taste and 1 tbl.olive oil.
Smear spice mixture onto pork tenderloin. Place pork on plate and refrigerate 1 hour.
Meanwhile, heat coals. Grill tenderloins until thoroughly cooked, about 15 minutes. Remove from grill. Let meat rest 5 minutes, then slice 1/3 inch thick.
While pork is resting, prepare relish. Seed and finely chop roasted red peppers. Combine in bowl with shallot, cumin seeds, capers, lemon juice, 1/2 tbl.oil,parsley and salt and pepper to taste. Stir well.
To serve, arrange pork slices on platter and serve relish on side.
Makes 2 servings.
NEXT BOOKS
1 pound boneless pork loin 1 clove garlic, minced 2 tablespoons minced shallots 2 tablespoons minced scallions 2 teaspoons sugar 2 teaspoons fish sauce (nuoc mam) 2 teaspoons sea salt 2 teaspoons caramel, made from sugar and fish sauce ( see recipe) Dipping Sauce: 2 tablespoons fish sauce 1/4 cup lime juice 1 clove garlic, minced 1 fresh hot red chili, minced 1/2 teaspoon sugar 1/2 carrot, thinly sliced 1/2 English cucumber, seeded and thinly sliced 2 ounces green papaya (if available), thinly sliced To Serve: 8 ounces thin rice noodles, cooked mustard greens and/or lettuce bean sprouts sprigs of fresh
Outdoor_cooking - Hanoi Charcoal Pork
PREVIOUS BOOKS
Balsamic Vinaigrette (recipe included) Musculin Greens Blue Cheese, Crumbled Pork Tenderloin (recipe included) Grilled Pears (recipe included) Roasted Walnuts (just toast on top of stove in a pan until toasted...no oil needed) Balsamic Vinaigrette: 1 shallot, minced 3 T Balsamic Vinegar 1/2 cup plus 1 T extra virgin olive oil salt and pepper to taste Combine all ingredients and set aside. Grilled Pork Tenderloin: 2 lbs pork loin or tenderloin salt and pepper to taste Balsamic Vinaigrette Coat pork with 1/2 vinaigrette and let marinate while getting grill hot. Before grilling pork take a clean rag and oil grill grates
Outdoor_cooking - Pork - Grilled Pork Tenderloin With Grilled Pears, Blue Cheese, Roasted Walnuts, And Balsamic Vinaigrette
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Outdoor_cooking - Hanoi Charcoal Pork
- Outdoor_cooking - Pork - Indiana Grilled Pork Tenderloin
- Outdoor_cooking - Jack Daniels Ribs
- Outdoor_cooking - Kc-style Baby Back Ribs
- Outdoor_cooking - Pork - Kansas City Ribs
- Outdoor_cooking - Pork - Kansas City Spareribs
- Outdoor_cooking - King's Bbq Ribs
- Outdoor_cooking - Pork - Leigh's Pork Tenderloins
- Outdoor_cooking - Pork - Marinated Greek Pork
- Outdoor_cooking - Pork - Master Recipe For Pulled Pork
LEAVE A COMMENT