| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Lime juice |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
ts |
Coarsely ground pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cumin |
| 1/8 |
ts |
Cayenne pepper |
| 2 |
tb |
Honey |
| 1 |
tb |
Dijon style mustard |
| 1 |
ts |
Finely chopped fresh garlic |
| 1 |
ts |
Grated lime peel; (optional) |
| 3 |
lb |
Wild boar roast or 2; (3/4 lb.) tenderloins (up to 4) |
INSTRUCTIONS
From: becktech@txdirect.net
In medium bowl stir together all ingredients except meat. Pierce meat with
fork and marinate in mixture at least 4 to 5 hours. Roast in covered pan at
325 F, allowing 45 minutes per pound, basting occasionally with marinade.
For serving, thicken marinade with 1 1/2 Tbsp. flour mixed in cold water.
Pour over sliced meat or serve on the side.
MAGNIFICENT!
Posted to recipelu-digest by jeryder@juno.com on Mar 21, 1998
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