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Simon & Garfunkel Pork Tenderloin




Source of Recipe


Rus' Rock & Roll Recipes, News Herald


List of Ingredients




1 tablespoon dried parsley
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon olive oil
1 cup shallots, chopped fine
1/2 cup garlic, chopped fine
1 1/2 cups Merlot (or any dry red wine)
1/2 cup soy sauce
1/4 cup balsamic vinegar
2 tbs. freshly grated ginger
2 tsp. cinnamon
1 tsp. freshly grated black pepper
1 pork tenderloin
2 tbs. cold butter
3 medium plums, blanched, peeled & chopped
2 tbs. fresh rosemary, chopped


Recipe



Combine parsley, sage, rosemary and thyme. Rub pork tenderloin with mixture and let stand, refrigerated for up to four hours.
Heat oil in a large saucepot and sauté shallot and garlic until barely translucent, about 2 minutes. Pour in wine, soy sauce and balsamic vinegar and add the ginger, cinnamon and black pepper. Cook, stirring over medium heat for 5 minutes. Remove from stove and let cool. Cover sauce and refrigerate.
Barbecue tenderloins on grill, turning often until meat is medium done. Depending on the thickness of the tenderloin, this may take up to 30 minutes. Meanwhile, heat sauce to a boil, add butter and plums and let reduce, about 15 to 20 minutes.
Slice tenderloin into medallions and spoon sauce over them. Garnish with fresh rosemary and serve.