How to make it

  • Pour Balsamic vinigrette dressing in a freezer proof type large bag.
  • Add, cayenne, garlic, ginger and dried mustard).
  • Seal and shake mix.
  • Be aggressive! using a carving fork, poke holes in the pork tenderloins and place in a bag.
  • Marinate - (the longer the better)
  • The sauce:
  • In a sauce pan heat gently the jam and the sherry.
  • (Note: add a tablespoon or 2 of vermouth if it is hanging around)
  • Grill the Pork Tenderloin on the BBQ until done.
  • (Done to me means the middle is slightly pink, you can over cook Port Tenderloin)
  • Once cooked, remove and slice in 3/4" medallions.
  • Spead jam/sherry sauce on a section of a plate and place 3 or 4 of the pork tenderlon medallions.
  • Serve immediately.
  • Recommend baked rice with this main

Reviews & Comments 2

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    " It was excellent "
    cuzpat ate it and said...
    Good recipes!
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    " It was excellent "
    goodeat ate it and said...
    Very good!
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