Pork tenderloin with grilled ginger-hone
Source of Recipe
Aunt Saunny
3 tablespoons fresh lime juice
1/4 cup honey
1 tablespoon olive oil
2 teaspoons minced fresh ginger
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
6 large firm, ripe peaches
2 1-pound pork tenderloins, trimmed of fat
1. Whisk together juice, honey, oil, ginger, cumin, salt, and pepper
in a bowl. Halve peaches, remove pits, and place in a large self-
sealing freezer bag with half the marinade. Place tenderloins in
another bag with the remaining marinade. Put sealed bags in
refrigerator to marinate 2 hours, or overnight.
2. Preheat the grill to medium heat. Remove tenderloins from
marinade; cook, searing all sides, about 4 minutes per side. Halfway
through, place peaches on grill, cut side down. Sear 5 minutes; turn,
brush with marinade, and cook 5 minutes more (do not burn). Let
tenderloins rest 10 minutes on a cutting board. Slice thinly and
serve with grilled peaches.
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