Recipe - Pacific Northwest Bing Cherry Hazelnut Sundaes

3 pound Pork tenderloin
3 lg Lime; juiced
2 small Garlic clove; minced
1 small Shallot; minced fine
1 small Jalapeno; seeded and minced
3 tablespoon Ginger root; minced
3 tablespoon Apple cider vinegar
2 tablespoon Sesame seeds
1 tablespoon Toasted sesame oil
Salt and pepper to taste

For the marinade, finely mince or use food processor to mince ginger root,
garlic, shallot and jalapeno. Combine with remaining ingredients. Whisk
until blended. In a small plastic storage bag place pork with marinade and
refrigerate for 4 hours or overnight.

Place charcoal in a pyramid shape and light with either lighter fluid,
electric starter or chimney starter. Wait until coals are gray and spread
in a single layer for the direct heat method. Spray grid with nonstick
spray and let grid heat over the hot coals (the hotter the grid, the less
chance the food will stick). Place pork on hot grid, discard the marinade.
Cook 1517 minutes on each side or until the juices run clear. Prior to
removal, spoon on additional sesame seeds.

Remove and slice on an angle for service.

Recipe by: Larry Gerber

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