Nothing says “good morning!” like a flat tire. At first I thought that I was dragging something under the car – thump, thump, thump. I jumped out of the car and looked underneath to see a very flat tire. “Kids. Quick. Get into Travis’ car!”
And nothing says “grilling weather” like 40 degrees and drizzly. Someone (me) didn’t check the weather report before grocery shopping. This Charlie Palmer recipe is a hit regardless of the temperature outside.
Vote. Let your voice be heard. Every vote counts. Every voice matters. Respect one another.
- 3 (3/4 to 1 pound) pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons minced fresh rosemary
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh ginger
Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Allow to marinate for at least 2 hours.
Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.
Post a Comment