INGREDIENTS

INSTRUCTIONS

Trim fat and sinew from pork tenderloin; cross-cut into slices about
3/4" thick.  Press a generous amount of pepper into each side of the
meat. Heat  Grill (pan or outdoor). Cook about 6 min at most per side.
Remove  from heat and let stand for about 4 minutes. Slice diagonally
into  slivers. Pieces that are too pink, place in pan with potatoes,
cover,  vent cover and 'steam' for about 1 minute.  Plate: Serve
potatoes on warmed plates. Distribute sliced meat on top.  Ladle sauce
or near the meat. Garnish with fresh rosemary sprig (from  potato
recipe; which see).  menu: grilled and peppered loin with sweet
onion-rosemary sauce,  served with warm new potatoes and caraway  Salad
of orange sections with banana slices on young spinach; dress  with
fresh orange juice, honey and a little dijon, to taste.  Dallas (1987)
ISBN 1555841767 hanneman 6 Ap 1997  NOTES : Original idea called for
loin of lamb, roasted in oven.  Sauced and potatoed as described,
except more oil and they used a  demi-glace instead of the mushroom
base. The real idea is the choice  of flavors and how well they
complimented. Memorable meal. Put two in  the kitchen or do all the
cutting ahead. And one on the grill. Recipe  by: idea from Dean
Fearing, Mansion on Turtle Creek Cookbook Posted  to Kitmailbox Digest
by PATh <phannema@wizard.ucr.edu> on Apr 11, 1997

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