Read Microsoft Word - GRILLED PORK TENDERLOINRecipeOfTheMonth#2_2_.doc text version

GRILLED PORK TENDERLOIN WITH GRILLED MUSHROOM POLENTA AND FRESH PINEAPPLE CHUTNEY

Marinade 1 Cup thawed, frozen orange juice concentrate ½ Cup Dijon mustard 2 Tablespoons dark rum 3 Tablespoons dark molasses 6 Tablespoons canola oil 2 Teaspoons freshly ground black pepper 5 Cloves garlic 1 Teaspoon sambal (Indonesian garlic-chile paste) 1 Teaspoon chopped fresh thyme 1 Teaspoon chopped fresh rosemary 1 (2-pound) pork tenderloin Grilled Mushroom Polenta 1 Tablespoon plus 1½ teaspoons olive oil, plus extra for brushing 2 Cloves garlic, chopped ¼ Pound shiitake mushrooms, coarsely chopped 2 Cups water 3 Cups chicken stock (see page 10) 1 Teaspoon salt 1 ½ Cups instant polenta 1 Cup grated Parmesan cheese Fresh Pineapple Chutney 2 Tablespoons margarine 1½ Cups chopped onion 3 Cups diced fresh pineapple ¾ Cup firmly packed dark brown sugar ½ Cup rice vinegar 3 Tablespoons chopped fresh basil 1 Teaspoon sambal (Indonesian garlic-chile paste) ¾ Cup raisins 2 Tablespoons peeled and grated fresh ginger

To prepare the marinade, in a bowl, combine all the ingredients and mix well. Place the tenderloin in a shallow dish and pour the marinade over the top. Cover and marinate for 2 to 4 hours in the refrigerator. To prepare the polenta, in a skillet, heat the olive oil over medium-high heat. Add the garlic and mushrooms and sauté' for 5 minutes, until tender. Combine the water and stock in a large, heavy saucepan over medium-high heat and bring to a boil. Add the salt, then pour in the polenta in a stream, stirring constantly to prevent lumps. Continue to stir until smooth, then simmer for 5 to 8 minutes, until thick. Stir in the mushrooms and the Parmesan. Spray a 15 ½ by ½-inch jelly-roll pan with vegetable-oil cooking spray. Spread the polenta evenly in the prepared pan and refrigerate for 2 hours, until set. To prepare the chutney, in a skillet, melt the margarine over medium heat. Add the onion and sauté for 6 minutes, until translucent. Add all the remaining ingredients and cook for about 30 minutes, until thick and still chunky. Remove from the heat and allow to cool. (The Chutney can be made up to 1 week in advance. Store in an airtight container in the refrigerator.) Prepare a fire in a charcoal grill, or preheat a gas grill. Cut the polenta into 3-inch squares, then cut the squares into triangles, and brush on both sides with olive oil. Remove the tenderloin from the marinade. Place the tenderloin on the grill rack and grill, turning as needed, for 7 to 8 minutes for medium rare. Transfer to a platter and let rest for 5 minutes, then slice on the diagonal into ¼-inch slices. Meanwhile, place the polenta triangles on the grill rack and grill, turning once, for 2 minutes on each side, until golden brown and heated through. To serve, place 2 polenta triangles on each plate and fan 3 to 4 slices of tenderloin on top. Spoon the chutney over the pork and serve immediately. Serves 6

With permission from Beverly Gannon and Ten Speed Press. As seen in her cookbook "Hali'imaile General Store Cookbook". Available through ZAP at zinfandel.org

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