Pork Tenderloin with Red Pepper Sauce

Grilled Tenderloin Great recipes abound everywhere, I know, but I just can't help it when I s...

Grilled Tenderloin
Great recipes abound everywhere, I know, but I just can't help it when I say ones from around Mobile are truly outstanding. And to let you in on a few, this week I will focus on recipes, some several generations old, that are longtime favorites from our locals. All recipes this week are featured in Mobile's official cookbook, Bay Tables published by the Junior League of Mobile. Editions are limited to current print so order your copy today.

You may remember the mentioning of this book before when I posted a favorite way of cooking fish, Dixie Bar Trout and many of you seemed to have liked it. Today, pork tenderloin grilled to perfection is our feature and the roasted red pepper sauce will get all heads at the table bobbing in approval. Enjoy!

Pork Tenderloin with Red Pepper Sauce
from the cookbook, Bay Tables

1 cup soy sauce
1/4 cup minced garlic
2 tablespoons grated peeled fresh gingerroot
2 tablespoons vegetable oil
1 1/2 pound pork tenderloin
    Combine the first four ingredients in a bowl. Reserve half of the mixture for basting. Pour remaining marinade over the pork in a sealable plastic bag and seal. Place in refrigerator for 2 or more hours. When ready to grill, drain the marinade from the bag.
    Grill tenderloin over indirect heat for about 45 minutes basting every 10 minutes with the reserved marinade. Meat is ready when thermometer inserted into thickest portion registers 160 degrees F.
    roasted bell peppers
    4 to 6 servings ~ Serve with the Red Pepper Sauce below.

    Red Pepper Sauce

    1 tablespoon butter
    2 teaspoons chopped garlic
    1/3 cup chopped roasted red bell peppers
    1 tablespoon flour
    3/4 cup vegetable or chicken broth
      Melt butter in a saucepan, add garlic and saute until garlic is soft. Stir in the roasted peppers. Cook 1 minute stirring constantly. Gradually add the flour stirring to blend and then the broth. Simmer for 5 minutes or until thickened.

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      Post a Comment

      1. Looks simple and very delicious...mmmm

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      2. Now here is a sauce for me for sure love the tenderloin, you always pick a perfect dinner for Sunday, not sure which day I love coming here more, one hit after the other!~ but this is a great recipe!

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      3. Good day, Drick! This tenderlion looks so seducing.... with red pepper sauce! Absolutely yummy. Have a great weekend.
        Cheers, Kristy

        ReplyDelete
      4. this sounds great. i would have never thought of a red pepper sauce!

        ReplyDelete
      5. Oh that's a good one! Hey, we rode over to Alabama on Saturday, pretty weather, and I thought about you. We went to Dothan.

        ReplyDelete
      6. Mmmm, I wonder how the ginger and roasted red pepper play off of one another? Thanks for the inspiration to experiment!

        ReplyDelete
      7. Chili peppers like cayenne have a bad--and undeserved--reputation for contributing to stomach ulcers. Not only do they not cause ulcers, these hot peppers may help prevent them by killing bacteria you may have ingested, while powerfully stimulating the cells lining the stomach to secrete protective buffering juices that prevent ulcer formation.

        ReplyDelete

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