| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive08 |
6 |
servings |
INGREDIENTS
| 4 |
|
Pork tenderloins – (abt 3/4 lb ea); trimmed |
|
|
=== MARINADE === |
| 6 |
lg |
Garlic cloves; chopped |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Grated fresh ginger root |
| 2 |
ts |
Dijon mustard |
| 1/3 |
c |
Fresh lime juice |
| 1/2 |
c |
Olive oil |
|
|
Cayenne; to taste |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Make marinade: In a blender or small food processor blend marinade
ingredients with salt and pepper to taste. In a large sealable plastic bag
combine pork with marinade. Seal bag, pressing out excess air, and put in a
shallow baking dish. Marinate pork, chilled, turning occasionally, at least
one day and up to 2 days. Prepare grill or preheat grill pan. Let pork
stand at room temperature about 30 minutes before grilling. Remove pork
from marinade, letting excess drip off, and grill on an oiled rack set 5 to
6-inches over glowing coals, turning every 5 minutes, until a meat
thermometer registers 160 degrees, 15 to 20 minutes, or grill in grill pan.
Transfer meat to a cutting board and let stand 5 minutes before slicing.
This recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9142 broadcast 06-03-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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