Grilled Pork Tenderloin With Apple Cranberry Sauce
1 stem rosemary
3 stems thyme
2 large cloves garlic
½ cup olive oil
1 pork tenderloin (12-18 ounces) silverskin removed
½-¾ cup Apple Cranberry Sauce, recipe follows
Put the herbs, garlic and oil in blender and puree until smooth. Place the pork in a heavy zipper-type plastic bag and add the marinade. Close the bag and shake so the marinade evenly coats the pork. Refrigerate 24 hours.
Remove the pork from the marinade and grill over medium-hot coals for about 12 minutes, turning every few minutes until nice and brown.
Alternatively, roast in a 350-degree oven for about 15 minutes.
Slice on the bias and serve with about ¼ cup sauce per serving.
Serves two to three.
Chef John Ayaleanos, Birch River Grill, Arlington Heights
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