|
|
Yield:
1
Ingredients:
| 2 x |
(10-ounce) (300 g) pork tenderloins |
| |
----------------- Marinade: ---------------- |
| 2 x |
shallots, minced |
| 2 x |
inch (5 cm) piece of fresh ginger, peeled and minced |
| 2 x |
cloves garlic, minced |
| 3 tbl |
(45 ml) finely minced fresh mint |
| 1/2 tbl |
(22.5 ml) low-sodium soy sauce |
| 1 tbl |
(15 ml) olive oil |
| 1 tsp |
(15 ml) honey |
| 1/4 cup |
(60 ml) fresh lime juice |
| 1/2 tsp |
(2.5 ml) ground allspice |
| 1/2 tsp |
(2.5 ml) salt (optional) |
| |
freshly ground pepper to taste |
| 1/4 tsp |
(1.25 ml) ground cloves |
| 1/4 tsp |
(1.25 ml) ground nutmeg |
| |
In a bowl, whisk together the marinade ingredients. Trim excess fat off pork |
| |
tenderloins and cut into 3 by 1 inch (7.5 by 2.5 cm) strips. Place pork in a |
| |
large self-sealing plastic bag. Pour in marinade, seal, and turn over two or |
| |
three times to evenly coat the meat. Let stand at room temperature for a least |
Instructions:
Instructions: When ready to cook, preheat grill or broiler. Remove tenderloin strips and weave onto skewers. Pour remaining marinade in a small pan and quickly bring to a boil. Boil for 1 minute. Grill tenderloin skewers over medium-hot coals for 3 to 4 minutes per side, turning once. Baste occasionally with marinade. Remove from oven, cover with a sheet of aluminum foil.
Serve with some of the Firecracker Salsa.
Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.
|