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
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|
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