Ruby Port And Rhubarb Marinade For Pork (dj/ks)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dujour12 | 6 | Servings | |
INGREDIENTS
| 1 | lb | Rhubarb, peeled and cut into |
| 1inch pieces | ||
| 2 | c | Ruby port |
| 1 | c | Sugar |
| 1 | Stick cinnamon | |
| 2 | T | Minced ginger |
| 4 | Pieces star anise | |
| 2 | T | Coriander seed |
| 1 | Orange, Zest of | |
| Salt and pepper | ||
| 1/2 | c | Extra virgin olive oil |
INSTRUCTIONS
Place rhubarb in a medium sauce pan or low heat. Add remaining ingredients except the olive oil. Simmer on low 45 minutes or until rhubarb has completely pureed itself. Pass through a medium sieve, cool, whisk in olive oil. Brush marinade on pork chops or tenderloin just before cooking. Yield: 6 serving. CHEF DU JOUR KATY SPARKS SHOW #DJ9479 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 159
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.5mg
Potassium: 273.3mg
Carbohydrates: 39.4g
Fiber: 2.7g
Sugar: 34.1g
Protein: 1.2g