Wednesday, March 10, 2010

Barbecued Pork Tenderloin

This turned out really well considering I put cilantro in instead of coriander by accident, and I really don’t like cilantro. Next time, with coriander, this will be amazing!!!
2 pork tenderloins
2 tsp cornstarch
1 green onion, finely chopped
2 tbsp finely chopped corriander

1/2 cup orange juice
1/4 cup tomato paste
2 tbsp grainy mustard
3 garlic cloves, minced
4 tsp chili powder
1 1/2 tsp sugar
1 tsp ground cumin
1 tsp coriander
1/2 tsp worchestire sauce
1/4 tsp salt

Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire and salt. Add pork, turning to coat. Refrigerate for 2 hours or up to 24 hours. Remove pork from marinade, letting excess drip back into bowl. Pour leftover marinade into sauce pan; set aside. Cook pork on greased grill, about 20 min. Meanwhile, bring reserved marinade and 3/4 cup water to boil over high heat. Reduce heat and let simmer until reduced to one cup. In small bowl, whisk cornstarch with 1 tbsp cold water; whisk into marinade in saucepan. Simmer until thickened. Keep warm. Put some of the marinade in the saucepan over the cooked pork and sprinkle with green onion and coriander.

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