| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Niger |
Toohot06 |
4 |
servings |
INGREDIENTS
| 2 |
|
Pork tenderloins |
| 1 1/4 |
c |
Vegetable oil |
|
|
Orange Cilantro Salsa; see * Note |
|
|
=== BRINE === |
| 2 |
qt |
Water |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Salt |
| 1 |
tb |
Cumin seeds |
| 6 |
|
Bay leaves |
| 1 |
tb |
Cracked black peppercorns |
| 1/2 |
bn |
Thyme |
| 1/2 |
bn |
Oregano |
INSTRUCTIONS
* Note: See the "Orange Cilantro Salsa" recipe which is included in this
collection.
Bring the water to a boil in a large saucepan. Add the remaining brine
ingredients and set aside to cool. Place the tenderloins in the brine,
cover and refrigerate 8 hours or overnight. Preheat the oven to 425
degrees. Heat the oil in an ovenproof skillet over high heat. Sear the
tenderloins all over. Then transfer to the oven and bake for 8 to 10
minutes. Transfer to a cutting board. Cut the meat into 1/4-inch diagonal
slices across the grain and fan onto serving plates. Top with the Orange
Cilantro Salsa and serve. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6156 broadcast 09-13-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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