A Blog A Day For A Month: Day 21. Only 10 more days to go.This adorable classic cartoon appeared in Gourmet Magazine in December 1949 and re~appeared on their website this month.
One of my favorite client appetizer recipes for pork tenderloin can also be served for dinner. Serve with fresh fruit salad, your favorite fresh vegetable and a nice glass of crisp Pinot Grigio.Port Marinated Pork Tenderloin
1/2c soy sauce
1/2c Port wine
4 garlic cloves, peeled, minced
2" fresh ginger, peeled, minced
4 green onions, thinly sliced
2T Dijon mustard
1T mustard seeds
1 pound pork tenderloin, whole, trimmed
Garnishes: fresh diced pineapple, mango~jalapeno salsa, fresh chives, or your favorite honey mustard
Place all ingredients except tenderloin in large bowl and mix well making sure that honey is mixed in well. Place marinade and pork tenderloin in large zip~lock bag and refrigerate at least 4 hours and up to 24 hours.
When ready to cook, strain marinade into large saucepan and bring to a boil. This sauce will increase in volume with heat so keep an eye on the pot so that it does not boil over. Reduce heat and gently boil until reduced by at least one half.
Spray grill grates with non~stick cooking spray and preheat grill to medium~high heat. Reduce heat to medium and grill tenderloin about 20 minutes or until medium.
If serving as an appetizer, let stand at least 20 minutes to cool. Place tenderloin and reduced marinade in zip~lock bag and refrigerate until cold (the tenderloin is easier to thinly slice when it's chilled). When chilled, slice into paper~thin slices, serve with reduced marinade on the side and garnish with fresh pineapple, mango~jalapeno salsa, fresh chives and~or honey mustard. This appetizer can be served warm, cold or room temperature.
If serving for dinner, have the butcher trim the pork tenderloin and slice into medallions, marinate and grill as directed. Remove from grill and let rest 5~10 minutes before serving.