Tuesday, July 21, 2009

Another Recipe

These are just delicious! We enjoyed them on the Fourth.


12-14 oz. pork tenderloin
1/4 cup red jalapeno jelly (HOT)
2 teaspoons teriyaki sauce
2 tablespoons water
1 tablespoon extra virgin olive oil
1 tsp. Original Ranch Dressing Mix (powder)
1 tsp. Kosher salt
Skewers for grilling

Cooking Directions:

Combine jelly, teriyaki sauce, water, olive oil, salt and dressing mix. Microwave until jelly melts. Put aside to cool. Cut tenderloin lengthwise into long slender strips; thin strips work best. Place cooled jelly mixture and tenderloin strips in marinating container or zipper bag. Refrigerate overnight. Next day, place tenderloin strips on skewers, corkscrew fashion, securing ends. Grill, basting with marinade mixture. Meat should resemble curly pigtails when removed from skewers. Makes 8-12 servings.

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