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Spiced Pork Tenderloin with Ginger Strawberry Sauce |
The hint of mid-eastern flavours complement both the succulent pork and the sweet strawberries.
| Preparation Time: | 12 minutes |
| Grilling Time: | 25 minutes |
| Standing Time: | 10 minutes - Serves 4 to 6 |
| 1 tbsp (15 mL) |
vegetable oil |
| 1-1/2 tsp (7 mL) | each ground cumin and coriander |
| 1/2 tsp (2 mL) | ground cinnamon |
| Pinch | cayenne pepper |
| 1-1/2 lb (750 g) | pork tenderloin |
| Ginger Strawberry Sauce | |
| 3/4 cup (175 mL) |
apple jelly |
| 2 tbsp (25 mL) | lemon juice |
| 1-1/2 tsp (7 mL) | grated fresh gingerroot (or 1/2 tsp/2 mL ground ginger) |
| 2 cups (500 mL) | sliced hulled Ontario Strawberries |
In small bowl, mix together oil, cumin, coriander, cinnamon and cayenne; brush all over pork tenderloin. Let stand for 20 minutes.
Place on grill over medium heat; close lid and cook for 18 to 25 minutes or until just a hint of pink remains, turning halfway through. Remove to cutting board; let stand tented with foil for 10 to 15 minutes before diagonally slicing into 1/2-inch (1 cm) thick slices.
Ginger Strawberry Sauce:
Meanwhile, in medium saucepan, heat jelly, lemon juice and ginger; stirring to melt jelly. Turn off heat; stir in strawberries. Spoon some sauce onto plates; arrange meat slices over top. Drizzle remaining sauce over meat.
Tip: Cook meat to 160 F (70 C) on a meat thermometer.
