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Grilled Pork Tenderloins
and Apple Confetti Relish and Walnuts

3-4 3-oz. pork tenderloins
1/2 cup lemon juice
1/4 cup soy sauce, low-sodium
2 Tbsp. ginger, freshly grated
2 large red tomatoes
2 large crisp apples, such as Fuji or Granny Smith
1 small cucumber
1 red onion
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup sugar
2 tsp. celery seed
2 tsp. mustard seed
1/2 tsp. black pepper, freshly ground
1/8 tsp. cayenne pepper
Salt, if desired
3/4 cup California walnuts
8 cups couscous, prepared

Pork:
Cut tenderloins into 3 oz. serving pieces. Toss with lemon juice, soy sauce and ginger. Let tenderloins marinate in the refrigerator at least 2 hours, or up to 12 hours, tossing occasionally. Grill a 3 oz. serving of pork, turning frequently, until cooked through and meat has no trace of pink, about 12 minutes.

Relish:
Halve tomatoes, scrape out and discard seeds, then chop tomatoes coarsely. Peel and core apples, chop finely and add to tomatoes. Halve cucumber lengthwise, scoop out and discard seeds then chop cucumber finely. Finely chop red onion. Add cucumber and onion to apples and toss to combine. Combine vinegar, water, sugar, celery seed, mustard seed, black pepper, and cayenne pepper. Bring to boil and boil 1 minute. Pour over prepared vegetables and stir gently to combine. Season, if desired, with salt to taste. Chill for 2-3 hours or overnight before serving. Combine 1/4 cup relish with 1 tablespoon (1/4 oz.) walnuts.

Cut pork into thin diagonal slices and arrange on serving plate. Place couscous along side pork and accompany with relish. Serves 12.

 

 


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