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Girasole
A California Latin Grill
Chef Roberto "Bert" Ortiz
Grilled Pork Tenderloin, Apricot Roasted
Garlic Sauce*
called "Tuscan Pork" on the menu
best served with White Crane Cabernet Franc.
Rosemary Mustard Marinade
Ingredients
| 2c |
virgin olive oil |
| 1c |
whole grain mustard |
| 1/2c |
fresh rosemary, chopped medium |
| 1/2c |
fresh garlic, chopped fine |
Procedure
| 1. |
Mix all ingredients in a bowl and blend thoroughly. |
Apricot Roasted Garlic Sauce
Ingredients
| 1c |
red wine vinegar |
| 1/2c |
sugar |
| 2c |
apricot marmalade or preserves |
| 6 cloves |
roasted garlic |
| corn starch mix to thicken |
Procedure
| 1. |
In a pot, place the red wine vinegar and bring to a slow boil for 5 minutes to reduce. |
| 2. |
Take vinegar off the heat, add the apricot preserves and sugar, add thicken with the corn starch. |
| 3. |
Add the roasted garlic cloves. |
Grilled Pork Tenderloin Presentation
Ingredients
| Rosemary Mustard marinade |
| Boneless pork tenderloins |
| Apricot Roasted garlic sauce |
Procedure
| 1. |
Marinate the pork tenderloin for 24 hours in the refrigerator, covered. |
| 2. |
Grill pork tenderloin. |
| 3. |
Make the sauce. |
| 4. |
Present on the plate. |
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