Char Boiled Pork Tenderloins With Cane Syrup Sauce Recipe
Ingredients:
2 pork tenderloins1/4 c. Port wine
1/2 c. Louisiana cane syrup
1/4 c. ground pepper
1/2 tsp. salt
1/2 tsp. of each thyme, basil, tarragon
2 tbsp. butter
2 tbsp. finely minced onion
1 tbsp. finely minced garlic
1/4 c. each Port Wine, Beef broth and cane syrup
1/2 tbsp. salt
1/4 tsp. each cayenne and ground black pepper
Cooking Directions:
Remove tenderloins from package and wipe dry with paper towels. Put in glass dish. Add remaining ingredients and rub marinade well into meat, let sit at room temperature for 20 to 30 minutes. Discard marinate. Grill over coals on covered grill 20 to 30 minutes. Do not overcook internal temperature 150 degrees. Meat should be juicy and just past pink. Slice thin on bias and serve with cane syrup sauce. Serves 6.CANE SYRUP SAUCE:
2 tbsp. butter2 tbsp. finely minced onion1 tbsp. finely minced garlic1/4 c. each Port Wine, Beef broth and cane syrup1/2 tbsp. salt1/4 tsp. each cayenne and ground black pepper
Melt butter, add onion and garlic. Saute until wilted (3 minutes). Add remaining ingredients and continue to cook until sauce is slightly thickened and all flavors well incorporated. Makes 1/2 cup.
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