| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Tenderloin per person, about |
|
|
Several garlic slivers |
| 1 |
c |
Orange juice |
| 4 |
tb |
Honey |
| 2 |
tb |
Melted butter |
|
|
Fresh chopped rosemary |
|
|
Fresh chopped thyme |
| 1 |
ts |
Salt |
| 3/4 |
c |
Plus |
| 3 |
tb |
Sweet orange marmalade |
| 1 1/2 |
c |
Chicken stock |
| 2 |
tb |
Red wine vinegar |
| 1 1/2 |
tb |
Chopped fresh rosemary |
| 1 |
tb |
Very finely chopped garlic |
| 3 |
tb |
Butter |
INSTRUCTIONS
OPTIONAL SAUCE
Make slits all over tenderloins. Insert garlic slivers into slits. Place
tenderloins into a non-reactive dish.
In non-reactive bowl, combine orange juice, honey, butter, herbs and salt.
Add to tenderloins and marinate in refrigerator at least six hours, or
overnight, turning several times.
Remove tenderloins, reserving marinade. Grill tenderloins, brushing with
reserved marinade and turning often, for about 20-25 minutes, until an
internal temperature reaches 155 degrees (I usually have the tenderloins
"hugging" each other, side by side - this somewhat reduces the charring,
which you want some of for flavor, but not too much).
Remove from grill and cover with foil, to let juices retreat back into meat
and to let temp reach 160 degrees.
Slice each tenderloin into 1/2 inch thick slices, on a heavy diagonal.
Serve with or without the following optional sauce.
OPTIONAL SAUCE: Heat marmalade, stock, vinegar, rosemary and garlic in
medium saucepan over medium-high heat. Stir constantly and cook about 5
minutes or longer until sauce has reduced slightly (it should not be
thick). Pour any reserved pork juices into saucepan. Whisk in butter, one
tbsp at a time. Cook sauce another 3 to 4 minutes to incorporate meat
juices. Posted to Kitmailbox by Georgemmmc@aol.com on Apr 27, 1997
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