Text 32339, 46 rader
Skriven 2015-10-25 04:19:00 av DAVE DRUM (1:123/140)
Ärende: Five 510
================
 * Originally in: HOME_COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Tenderloin Grilled In Rosemary Leaves
 Categories: Five, Pork, Herbs
      Yield: 4 servings
 
      2 lb Pork tenderloin; trimmed
      3 tb Extra-virgin olive oil; more
           - as needed
           Kosher salt & black pepper
     10    To 20 fresh rosemary sprigs;
           - depending on length
 
  Rub the tenderloins (you'll probably have two for that
  amount of meat) all over with the olive oil and season with
  the salt and pepper. For each whole tenderloin, cut four
  12-inch lengths of kitchen twine. Lay four of the strings
  horizontally on a work surface about 2 inches apart. Lay
  several sprigs of rosemary vertically on the strings. Set a
  tenderloin on top of the sprigs. Wrap the twine around the
  pork the pork and rosemary and tie so the rosemary is
  securely attached to the tenderloin; cut off any excess
  twine. Drizzle with a little more oil. Repeat for the other
  tenderloin.
  
  Heat a gas grill to high or prepare a charcoal grill. Set
  the pork on the hot grill about 6 inches away from the heat.
  Cook uncovered, turning once, until the meat feels springy,
  not mushy, when squeezed (150øF to 155øF) and the rosemary
  has darkened, 20 to 30 minutes. Take the pork off the grill;
  discard the rosemary and twine. Let the pork rest for a few
  minutes before you slice and serve.
  
  Fine Cooking | March 2010
  
  MM Format by Dave Drum - 01 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Food is the most primitive form of comfort. -- Sheila Graham
--- MultiMail/Win32 v0.49
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)