Post by mandie68 on Nov 12, 2012 0:15:39 GMT -5
three 12-16 oz pork tenderloins
2 Tablespoons garlic salt
1 Tablespoon ground black pepper
2 teaspoons onion salt
3 Tablespoons olive oil
mustard caper sauce
1. Prepare a hot fire in your grill
2. Trim the tenderloins of fat and silverskin.
3. Combine the garlic salt, pepper, and onion salt in a small boil and blend well. Rub the tenderloins with the olive oil and season evenly with the spice mixture.
4. Place the tenderloins directly over the coals, cover, and cook for 8-10 minutes. Turn, cover, and cook until an instant-read thermometer inserted into the center registers at least 145 degrees F, 8-10 minutes longer, covered. If you like your pork more done, then aim for 155-165 degrees F.
5. Let the tenderloins rest for 10 minutes before slicing. The tenderloins may be served hot or cold as an appetizer or as an entree. Slice thinly and top with the mustard caper sauce down the center. Pass the remainder of the sauce separately.
Mustard Caper Sauce
3 Tablespoons Dijon mustard
2 very fresh large egg yolks
2 green onions (white & green parts), minced
1/4 teaspoon minced fresh marjoram leaves
2 Tablespoons fresh lemon juice
3/4 cup olive oil
1/4 cup canola oil
1/2 cup heavy cream, lightly whipped to soft peaks
2 Tablespoons capers, well drained
1. Combine the mustard, egg yolks, green onions, marjoram, and lemon juice in a food processor and process until pale and creamy. With the machine running, gradually add the oils in a thing, steady stream through the feed tube until thickened.
2. Transfer to a large bowl and fold in the whipped cream and capers. Refrigerate until ready to serve.
Makes about 2 cups
2 Tablespoons garlic salt
1 Tablespoon ground black pepper
2 teaspoons onion salt
3 Tablespoons olive oil
mustard caper sauce
1. Prepare a hot fire in your grill
2. Trim the tenderloins of fat and silverskin.
3. Combine the garlic salt, pepper, and onion salt in a small boil and blend well. Rub the tenderloins with the olive oil and season evenly with the spice mixture.
4. Place the tenderloins directly over the coals, cover, and cook for 8-10 minutes. Turn, cover, and cook until an instant-read thermometer inserted into the center registers at least 145 degrees F, 8-10 minutes longer, covered. If you like your pork more done, then aim for 155-165 degrees F.
5. Let the tenderloins rest for 10 minutes before slicing. The tenderloins may be served hot or cold as an appetizer or as an entree. Slice thinly and top with the mustard caper sauce down the center. Pass the remainder of the sauce separately.
Mustard Caper Sauce
3 Tablespoons Dijon mustard
2 very fresh large egg yolks
2 green onions (white & green parts), minced
1/4 teaspoon minced fresh marjoram leaves
2 Tablespoons fresh lemon juice
3/4 cup olive oil
1/4 cup canola oil
1/2 cup heavy cream, lightly whipped to soft peaks
2 Tablespoons capers, well drained
1. Combine the mustard, egg yolks, green onions, marjoram, and lemon juice in a food processor and process until pale and creamy. With the machine running, gradually add the oils in a thing, steady stream through the feed tube until thickened.
2. Transfer to a large bowl and fold in the whipped cream and capers. Refrigerate until ready to serve.
Makes about 2 cups