Recipe - Grilled And Peppered Loin

12 ounce Boneless pork top loin,
trimmed
Pink, green and black
peppercorns, cracked

Trim fat and sinew from pork tenderloin; crosscut into slices about 3/4"
thick.

Press a generous amount of pepper into each side of the meat. Heat Grill
(pan or outdoor). Cook about 6 min at most per side. Remove from heat and
let stand for about 4 minutes. Slice diagonally into slivers. Pieces that
are too pink, place in pan with potatoes, cover, vent cover and 'steam' for
about 1 minute.

Plate: Serve potatoes on warmed plates. Distribute cut or sliced up meat on top.
Ladle sauce or near the meat. Garnish with fresh rosemary sprig (from
potato recipe; which see).

menu: grilled and peppered loin with sweet onionrosemary sauce, served
with warm new potatoes and caraway

Salad of orange sections with banana slices on young spinach; dress with
fresh orange juice, honey and a little dijon, to taste.

Dallas (1987) ISBN 1555841767 hanneman 6 Ap 1997

NOTES : Original idea called for loin of lamb, roasted in oven. Sauced and
potatoed as described, except more oil and they used a demiglace instead
of the mushroom base. The real idea is the choice of flavors and how well
they complimented. Memorable meal. Put two in the kitchen or do all the
cutting ahead. And one on the grill.
Recipe by: idea from Dean Fearing, Mansion on Turtle Creek Cookbook Posted
to Kitmailbox Digest by PATh phannema@wizard.ucr.edu on Apr 11, 1997