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Marinated Grilled Pork Tenderloin with spicy orange vinaigrette
Nb persons: 8
Yield:
Preparation time: 6 Hrs 40 min
Total time: 5 min
Source: Bobby Flay
3 cups | fresh orange juice |
1/4 cup | sherry vinegar |
2 teaspoons | Dijon mustard |
2 teaspoons | ancho chile powder |
1 cup | olive oil |
Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper. Marinade: | |
2/3 cup | fresh lime juice |
3 tablespoons | ancho chile powder |
3 tablespoons | pasilla chile powder |
2 teaspoons | cayenne |
1 cup | olive oil |
1 teaspoons | salt |
2 (2 pound) | pork tenderloins |
Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.
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