GlazeLean pork tenderloin is wonderful when grilled with a spicy-sweet glaze. A truly decadent dish to serve around the barbeque!
½ Cup Black Currant Dessert Topping (or other dark berry-type sauce)
½ Cup Black Currant Dessert Topping
(or other dark berry-type sauce)
1 Tablespoon Prepared Horseradish
1 Clove Garlic, minced
1 Teaspoon Dijon Mustard
1 Teaspoon Chili Powder
1 Tablespoon Olive Oil
2 1-pound Pork Tenderloins
¼ Cup fresh Black Currant (optional)
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Combine ingredients, except pork and fresh black currants. Place pork in a shallow pan and pour half of the glaze over it. Cover and marinate in refrigerator for 1-2 hours.
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Remove pork from marinade. Heat barbeque to high, and quickly sear tenderloins on all sides. This will take 2-3 minutes. Turn off one burner, reduce heat to medium and place pork over unlit burner to grill with indirect heat until just cooked through and still pink inside, about 30-40 minutes, brushing with reserved marinade every 10 minutes to glaze.
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Remove pork tenderloins from grill and let rest, covered, for 5 minutes before slicing into 1 - 1 ½ inch pieces. Reheat remaining marinade to boiling and drizzle a little over pork, then scatter fresh berries over top.
Serves 4hearty appetites with dilled fresh buttered baby potatoes, steamed vegetables and salad.
Serves 4 hearty appetites with dilled fresh buttered baby potatoes, steamed vegetables and salad.
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