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Apricot-Ginger Pork Tenderloin Recipe - Cooking Index

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Apricot-Ginger Pork Tenderloin

If you've got an herb garden, by all means, use fresh ones here. Substitute three parts fresh to one part dried.

Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/2 teaspoon 2.5mlDried oregano
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlDried thyme
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/4 teaspoon 1.3mlGround red pepper
2   Well-trimmed pork tenderloins - (3/4 to 1 lb ea)
  Sauce
1/2 cup 118mlApricot preserves
1 tablespoon 15mlFinely-chopped crystallized ginger
1 tablespoon 15mlSherry vinegar
1/4 teaspoon 1.3mlDried thyme

Recipe Instructions

In a small bowl, combine oregano, salt, thyme, black pepper, and red pepper. Rub mixture on all sides of pork tenderloins, pressing it into meat surface.

Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160 degrees) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.

Meanwhile, make Sauce: In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.  Remove tenderloins from grill. Carve into slices and serve with sauce.

Hints

Beer Recommendation: Just about any American lager will cruise alongside this dish, although the microbrews will taste best.

Wine Recommendation: The pork calls for a white, but the apricot and ginger call for spice; a Gewürztraminer, particularly one from the Alsace region of France, answers both calls.


Source:
"Weber's Recipes at http://www.weber.com"

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