Recipe - Grilled Pork Ribs With Currant Glaze

PORK
One fourth cup Oil
2 tablespoon White wine vinegar
2 tablespoon Chopped fresh marjoram or
2 tsp. dried marjoram leaves
One half teaspoon Salt
One fourth teaspoon Pepper
3 (Three fourths lb.) pork tenderloins

SAUCE
2 tablespoon Butter
One half Leek (halved lengthwise),
cut or sliced up
2 Garlic cloves, minced
2 cup Sliced cremini mushrooms
2 tablespoon Dry sherry
1 tablespoon Dijon mustard
2 teaspoon White wine Worcestershire
sauce
1 8 ounce container sour cream
One fourth teaspoon Salt
1/8 teaspoon White pepper

GARNISH
1 tablespoon Chopped fresh parsley

Grill Directions: In small bowl, combine oil, vinegar, marjoram, 1/2
teaspoon salt and One fourth teaspoon pepper; mix well. Place pork tenderloins in
resealable food storage plastic bag; pour oil mixture over pork. Seal bag;
turn several times to coat. Refrigerate 2 to 24 hours to marinate, turning
occasionally.

When ready to grill, heat grill. Remove pork from marinade; reserve
marinade. Place pork on gas grill over medium heat or on charcoal grill 4
to 6 inches from medium coals. Cover grill or tent foil over pork. Cook 20
to 25 minutes or until no longer pink in center ( 160 to 165øF), turning
occasionally and brushing with reserved marinade. Discard any remaining
marinade.

Meanwhile, in large skillet, melt butter over medium heat. Add leek and
garlic; cook and stir 3 to 4 minutes or until leek is tender. Add
mushrooms; cook 3 to 4 minutes or until mushrooms are tender, stirring
occasionally.

Stir in sherry, mustard and Worcestershire sauce; mix well. Cook 30 to 60
seconds or until mixture comes to a boil. Reduce heat to mediumlow. Stir
in sour cream, One fourth teaspoon salt and white pepper. Cook 1 to 2 minutes or
until thoroughly heated.

To serve, slice pork tenderloins diagonally. If necessary, heat sauce;
spoon sauce over pork slices. Sprinkle with fresh parsley. Note: To bake
tenderloins, heat oven to 400øF. Place pork in 13x9 inch pan; bake using
times above as guide, turning occasionally and brushing with reserved
marinade. Yield: 10 servings Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Menus to Celebrate Spring

Posted to MMRecipes Digest V4 #14 by pattm@execpc.com on Jun 17, 1999