| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork |
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole pork tenderloins; cut in half & |
|
|
; butterflied |
| 1 |
c |
Black Olive Tapanade |
|
|
Charred Yellow Pepper Sauce |
|
|
****** Rub ****** |
| 1/2 |
c |
Ancho powder |
| 1/3 |
c |
Olive oil |
| 1/3 |
c |
Paprika |
| 1 |
ts |
Garlic; raw chopped |
|
|
Salt |
|
|
Pepper |
|
|
****** Charred Yellow Pepper Sauce ****** |
| 2 |
|
Yellow peppers; grilled,seeded & |
|
|
; chopped |
| 1/3 |
c |
Rice wine vinegar |
| 6 |
c |
Garlic; roasted |
| 1 |
pn |
Saffron threads |
| 1 |
tb |
Honey |
INSTRUCTIONS
In the center of the pork loins put a thin layer of tapanade, roll and
season with rub. In a saute pan heat oil, until almost smoking. Sear pork
loins on all sides and grill for 3 minutes on each side.
Charred Yellow Pepper Sauce:
Combine all ingredients in a blender and puree until smooth. Season to
taste with salt and pepper.
Recipe By : GRILLIN' AND CHILLIN' SHOW #GR3641
Posted to MC-Recipe Digest V1 #235
Date: Sun, 6 Oct 1996 00:42:07 -0400 (EDT)
From: Chuck Tapping <ctapping@USIT.NET>
A Message from our Provider:
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