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)
|1-1/2 tsp (7 mL)||each ground cumin and coriander|
|1/2 tsp (2 mL)||ground cinnamon|
|1-1/2 lb (750 g)||pork tenderloin|
|Ginger Strawberry Sauce|
|3/4 cup (175 mL)||
|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.