- 8
- 5 mins
- 35 mins
Ingredients
- 2 pork tenderloins
- 2 tsp cornstarch
- 1 green onion, finely chopped
- 2 Tbsp finely chopped fresh coriander
- MARINADE
- 1/2 cup orange juice
- 1/4 cup tomato paste
- 2 Tbsp grainy mustard
- 3 cloves garlic, minced
- 4 tsp chili powder
- 1 tsp granulated sugar
- 1 tsp each ground cumin and coriander
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
Preparation
Step 1
Add pork to marinade, turning to coat. Cover and refrigerate for min of 2 hrs.
Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; set aside
Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside ( 30 - 40 min)
Meanwhile bring reserved marinade and 3/4 cup water to boil over high heat; reduce heat and simmer until reduced to 1 cup ( 7 min)
In small bowl whisk cornstarch with 1 Tbsp cold water; whisk into marinade. Simmer until thickend and glossy, about 1 min
Transfer pork to cutting board and tent with foil; let stand for 10 min before slicing across grain; Sprinkle with onion and coriander. Serve with sauce
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