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Post by :asaseel2000
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2144
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.
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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
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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
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PREVIOUS 10 BOOKS
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- Outdoor_cooking - Pork - Kansas City Ribs
- Outdoor_cooking - Pork - Kansas City Spareribs
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