Recipe from Allrecipes.com and Husband-Tested in Alice's Kitchen
Serves at least 6
Last week, the weather was still nice enough to grill outdoors, so that's what I did. If you are a die-hard griller, give this recipe a try. It's truly delicious! I served this with Spicy Sweet Potatoes (recipe on this blog) and sauteed broccoli. All of the ingredients can be found at Lost River Market & Deli. (If you can't get pork tenderloins--they go fast--try this with the pork cutlets.) This recipe made plenty for just the two of us. I used some of the left over pork on top of Alice's A+ Salad and then another day served the left over pork along with brown rice and stir-fired veggies. Yummy! (If you're in a hurry, use grated ginger and minced garlic from jars found in the refrigerated produce section at the store.)
INGREDIENTS
2 (16 ounce) pork tenderloins, trimmed of fat
3 tablespoons soy sauce
1 1/2 teaspoons sugar or sugar substitute
1 tablespoon sesame oil
1 tablespoon smooth natural peanut butter
1 clove garlic, minced
1 teaspoon curry powder
1 tablespoon minced fresh ginger
1/2 teaspoon salt
DIRECTIONS
Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
Preheat an outdoor grill for high heat.
Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.
All of the recipes on my blog have been tested in my kitchen. While there are meat, fish and poultry recipes posted, my recent posts are plant based, vegetarian, vegan. You'll find recipes that can serve your family and friends. If you wish a free copy of a recipe to print, just fill in the contact form with the name of the recipe and I'll get it to you ASAP. I will never share you information. I do this as a hobby on a volunteer basis.
Tuesday, December 2, 2008
Grilled Ginger-Peanut Pork Tenderloin
Labels:
Curry Powder,
Ginger Root,
Grill,
Make-Ahead,
Peanut Butter,
Pork,
Sesame Oil
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1 comment:
That sounds good I love peanut butter and I would try that on my pork chop.If you want more recipes or if you want to take a look at the collection of tips I have for grilling you can visit www.cookingandgrillinoutdoors.com
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