| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Grill, Jb, Pork |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Plum preserves |
| 1/4 |
c |
Dijon country style mustard |
| 1/8 |
c |
Honey |
| 1/8 |
c |
Brown sugar |
| 1/4 |
c |
Vinegar, try rice vinegar |
| 2 |
t |
Fresh celery leaves, minced |
INSTRUCTIONS
Combine all ingredients in medium saucepan over low heat, stirring to
mix until preserves and sugar melt and all are blended well. May need
whisk to blend in brown sugar. COOKING: Prepare barbecue in usual
manner to grill pork tenderloins. Use 1 tenderloin per person. Dip
pork in glaze and place on grill, brushing 1/2 glaze on to this time.
Depending on heat of fire and size of pork loins, grill approximately
15 minutes each side. When turning to second side, brush on remaining
glaze. (Good with a hearty red wine..i.e. CabSauv)From: The Wine
Press. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”