| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Grill, Jb |
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 |
ts |
Fresh celery leaves;minced |
INSTRUCTIONS
PLUM GLAZE
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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