|
The hint of mid-eastern flavours complement both the succulent
pork and the sweet strawberries.
| Preparation Time: |
12 minutes |
| Grilling Time: |
25 minutes |
| Standing Time: |
10 minutes |
| |
Serves 4 to 6 |
1 tbsp (15 mL)
|
vegetable oil |
| 1-1/2 tsp (7 mL) |
each ground cumin and coriander |
| 1/2 tsp (2 mL) |
ground cinnamon |
| Pinch |
cayenne pepper |
| 1-1/2 lb (750 g) |
pork tenderloin |
| Ginger Strawberry Sauce |
|
| 3/4 cup (175 mL) |
apple jelly
|
| 2 tbsp (25 mL) |
lemon juice |
| 1-1/2 tsp (7 mL) |
grated fresh gingerroot
(or 1/2 tsp/2 mL ground ginger) |
| 2 cups (500 mL) |
sliced hulled Ontario Strawberries |
In small bowl, mix together oil, cumin, coriander, cinnamon
and cayenne; brush all over pork tenderloin. Let stand for
20 minutes.
Place on grill over medium heat; close lid and cook for
18 to 25 minutes or until just a hint of pink remains, turning
halfway through. Remove to cutting board; let stand tented
with foil for 10 to 15 minutes before diagonally slicing
into 1/2-inch (1 cm) thick slices.
Ginger Strawberry Sauce:
Meanwhile, in medium saucepan, heat jelly, lemon juice and
ginger; stirring to melt jelly. Turn off heat; stir in strawberries.
Spoon some sauce onto plates; arrange meat slices over top.
Drizzle remaining sauce over meat.
Tip: Cook meat to 160 F (70 C) on a meat thermometer.
| Nutritional Information: |
|
| 1 Serving (when recipe serves
6): |
|
|
Protein: |
27 grams |
|
Fat: |
3 grams |
|
Carbohydrates: |
31 grams |
|
Calories:
|
259 |
|
|
|
|
| Top of Page |
|
