Grilled Tenderloin with Cointreau and Ginger
Ingredients:
1 1/2 pounds pork tenderloin
1/4 cup olive oil
1/4 cup Cointreau or other orange liqueur
3 tbsp minced ginger
2 tbsp soy sauce
1 tsp garlic, minced
2 tbsp green onions, minced
1 tbsp lime juice
1/2 tsp red pepper flakes
1/2 cup beef broth
Preparation:
Place tenderloin in plastic zip lock bag.
Put next eight ingredients in food processor or blender, process until smooth.
Add to plastic bag with pork.
Rub to coat pork well.
Chill for several hours.
Remove pork from bag, reserving marinade.
Preheat charcoal grill.
Grill pork over medium hot coals to an internal temperature of 150 degrees F.,
about 20 minutes.
Baste frequently with marinade.
Remove from grill.
Cover; keep warm and let rest for 15 minutes.
Reserve all juices.
Combine beef broth with 1/2 cup reserved marinade.
Heat to a boil.
Simmer 5 minutes.
Add pork juices.
Simmer for a few minutes.
Slice tenderloin. Arrange on plates. Pour warm sauce over slices. Garnish with
cilantro and orange slices, if desired.
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