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Ингредиенты
- 1/2 tsp dry oregano
- 1/2 tsp salt
- 1/2 tsp dry thyme
- 1/4 tsp freshly-grnd black pepper
- 1/4 tsp grnd red pepper
- 2 x well-trimmed pork tenderloins (3/4 to 1 lb ea)
- 1/2 c. apricot preserves
- 1 Tbsp. finely-minced crystallized ginger
- 1 Tbsp. sherry vinegar
- 1/4 tsp dry thyme
Инструкции
- In a small bowl, combine oregano, salt, thyme, black pepper, and red pepper. Rub mix on all sides of pork tenderloins, pressing it into meat surface.
- Place tenderloins in center of cooking grate. Grill 25 to 30 min for medium (160 degrees) and centers are still slightly pink, turning occasionally throughout grilling time to brown them proportionately.
- Meanwhile, make Sauce: In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 min till jelly is melted and sauce is warm. Remove from heat and keep hot.
- Remove tenderloins from grill. Carve into slices and serve with sauce.
- This recipe yields 4 servings.
- Wine Recommendation: The pork calls for a white, but the apricot and ginger call for spice; a Gewurztraminer, particularly one from the Alsace region of France, answers both calls.
- Beer Recommendation: Just about any American lager will cruise alongside this dish, although the microbrews will taste best.
- Comments: If you"ve got an herb garden, by all means, use fresh ones here. Substitute three parts fresh to one part dry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 25 | 11% |
| Total Fat 2.74g | 3% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 76mg | 25% |
| Sodium 370mg | 15% |
| Potassium 524mg | 15% |
| Total Carbs 27.01g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 17.41g | 12% |
| Protein 25.03g | 40% |
