Friday, February 5, 2010
Recipe Friday: Grilled Pork Tenderloin with Sherry Cream Sauce
1:22 PM | Posted by
Mike |
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- 2 boneless pork tenderloins (1 1/2 lbs)
- 1 cup extra virgin olive oil
- 2/3 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro
- 1 head garlic, peeled and lightly crushed
- 3/4 cup orange juice
- 1/4 cup fresh thyme sprigs
Grill pork over coals, turning, 20-25 minutes or until inner temperature reaches 155°F. Transfer to cutting board and let stand 5 minutes. Cut diagonally.
Sherry Cream Sauce:
- 3/4 cup dry Fino sherry
- 1/1/2 cup chicken broth
- 1 tablespoon shallot, chopped
- 1/2 cup heavy cream
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1 comments:
This is a great recipe. It cam from Gourmet from a restaurant in
Tucson AZ, The Painted Desert, now closed. I've make this at least 4X per year. The sauce can be made ahead of time. Don't let the meat marinade too long
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