|
Grilled
Herb Pork Tenderloin
Chef Michael LeMaster, Sonny Brian's,
Dallas, TX
Adapted by StarChefs
Yield: 4 servings
- ¼
cup teriyaki sauce
- ¼
cup soy sauce
- 1
Tablespoon olive oil
- 2
cloves garlic, pressed
- 2
teaspoons Worcestershire sauce
- 2
Tablespoons Dijon mustard
- 2
Tablespoons red wine vinegar
- 1
Tablespoon fresh ginger, chopped
- 2
Tablespoons fresh rosemary, chopped
- 2
teaspoons fresh sage
- 2
teaspoons fresh thyme, chopped
- 2
teaspoons fresh tarragon, chopped
- One
1½ pound pork tenderloin
- ¼
cup red wine (your choice)
- 3
Tablespoons heavy cream or crème fraîche
- 1
Sonny Bryan's Bean Spice Mixture
Combine
first 12 ingredients in a shallow dish. Combine ingredients for
the bean spice mixture and add to the other ingredients. Place
pork tenderloin in the mixture, and turn to coat. Cover and refrigerate
for 2 to 4 hours.
Cook tenderloins, covered with grill lid, over medium-hot coals
for 20 minutes, turning once. Put aside in serving dish.
Pour part of marinade into a small iron skillet. Place skillet
over grill and add red wine and heavy cream or crème fraîche.
Serve tenderloins with sauce on the side.
|
|
|
|
|
