The Culinary Institute of America, the world’s premier culinary college, has done it again with their new cookbook perfect for anyone who loves to get behind a grill: GRILLING. This beautiful book contains more than 175 tantalizing kitchen-tested recipes that highlight exotic flavors from all over the world.
Albuquerque Grilled Pork Tenderloin with Beans and Greens Saute
Recipe from:
Grilling
by Culinary Institute of America Cookbook Heaven at
Recipelink.com
Pork tenderloin cooks quickly over a brisk fire, but you can substitute other meats, as well as poultry and even some fish. See the suggestions at the end of this recipe.
Makes 6 Servings
3 pounds pork tenderloins
Albuquerque Dry Rub, as needed (recipe follows)
1 cup pomegranate juice
1/4 cup sherry wine
2 Tablespoons olive oil, as needed
Beans and Greens Saute (recipe follows)
Blot the tenderloins dry with paper toweling. Cut each tenderloin in half. Make parallel cuts about 1 inch apart and 1/2 inch deep in one side of each piece. Place them in a container, cut side down, and sprinkle evenly with some of the dry rub. Turn them and sprinkle the cut side of the tenderloins with additional dry rub. The rub should coat the tenderloins evenly.
Cover the tenderloins and refrigerate for at least 2 hours. (This can be done up to 12 hours in advance)
Preheat a gas grill to medium high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
While the grill is heating, make the mop: Simmer the pomegranate juice in a small saucepan over high heat until it reduces by half. Add the molasses and vinegar, stir well, and bring to a simmer. Remove the mop from the heat and reserve 3 tablespoons of the mop to drizzle on the pork after it is cooked. Reserve the remainder to brush onto the pork as it grills.
Thread the pork tenderloins onto a curved skewer with the cuts on the outer side of the curve to create a fan shape. The cuts in the pork tenderloin should be on the outside of the curve.
Brush the tenderloin with a little of the olive oil. Place the tenderloins on the grill and grill until the tenderloin is marked on the first side, about 1 minute. Turn carefully and brush the upper side of the tenderloin with some of the mop. Turn the tenderloins again when the second side is marked, about 2 minutes, and brush with the mop once again. Grill for another 2 to 3 minutes, then turn once more and finish grilling on the second side until the pork is cooked, another 2 to 3 minutes.
Remove the tenderloins from the grill and carefully pull them off the skewers. Set them on a bed of beans and greens on a heated platter. Drizzle the reserved mop over the pork and serve.
Selecting and Preparing Cuts of Meat for the Grill: You’ve probably heard that the best meats for grilling are naturally tender. Juicy steaks and chops from the loin or the rib are indeed a good match for the intense dry heat of a grill. The beauty of a grill is that you can control the heat enough to make even tougher cuts a great choice, including veal breast, spareribs, or whole legs of lamb.
Select Good – Quality Meats: Steaks should be relatively consistent thickness. Trim any excess fat, but try to leave a thin layer. While you don’t want so much fat that it sputters and flares on the grill, a thin, even layer is necessary to prevent the meat from losing moisture and flavor.
Add a Dry Rub for Flavor: Rub the mixture evenly over the meat, cover it, and let it sit in the refrigerator for a few hours, or even overnight. Shake off the excess before you start to grill it. Otherwise, the rub could scorch. Once that happens, your meat will take on an unpleasant, bitter flavor.
To Add Moisture To Meats, Use An Oil-Base Marinade: Put the meat and the marinade in a heavy-duty resealable bag, seal it tightly, and let the meat marinate in the refrigerator. This method keeps the meat evenly coated in marinade and you don’t need to remember to turn it.
When you take meats out of the marinade, scrape off the excess. Too much from the oil could leave sooty deposits on the food.
