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Receta Grilled Pork Tenderloin
by Global Cookbook

Grilled Pork Tenderloin
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Ingredientes

  • 1/3 lb Tenderloin per person, about Several garlic slivers
  • 1 c. Orange juice
  • 4 Tbsp. Honey
  • 2 Tbsp. Melted butter Fresh minced rosemary Fresh minced thyme
  • 1 tsp Salt
  • 3/4 c. Plus
  • 3 Tbsp. Sweet orange marmalade
  • 1 1/2 c. Chicken stock
  • 2 Tbsp. Red wine vinegar
  • 1 1/2 Tbsp. Minced fresh rosemary
  • 1 Tbsp. Very finely minced garlic
  • 3 Tbsp. Butter

Direcciones

  1. Make slits all over tenderloins. Insert garlic slivers into slits. Place tenderloins into a non-reactive dish.
  2. In non-reactive bowl, combine orange juice, honey, butter, herbs and salt.
  3. Add in to tenderloins and marinate in refrigerator at least six hrs, or possibly overnight, turning several times.
  4. Remove tenderloins, reserving marinade. Grill tenderloins, brushing with reserved marinade and turning often, for about 20-25 min, till an internal temperature reaches 155 degrees (I usually have the tenderloins
  5. "hugging" each other, side by side - this somewhat reduces the charring, that you want some of for flavor, but not too much).
  6. Remove from grill and cover with foil, to let juices retreat back into meat and to let temp reach 160 degrees.
  7. Slice each tenderloin into 1/2 inch thick slices, on a heavy diagonal.
  8. Serve with or possibly without the following optional sauce.
  9. OPTIONAL SAUCE: Heat marmalade, stock, vinegar, rosemary and garlic in medium saucepan over medium-high heat. Stir constantly and cook about 5 min or possibly longer till sauce has reduced slightly (it shouldn't be thick). Pour any reserved pork juices into saucepan. Whisk in butter, one tbsp at a time. Cook sauce another 3 to 4 min to incorporate meat juices.