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print this recipe Grilled Pork Tenderloin with Spring Pea Sauce
Serves: 4-6
Active: 45 min. Total time: 1 hr. 15 mins. + 4 hrs. marinating

Grilled Pork Tenderloin with Spring Pea Sauce

Vitaly Paley
Paley's Place Bistro & Bar


2 Carlton Farms pork tenderloins, about 12 oz each
Fennel pollen

Pork Marinade:

750ml bottle of cream sherry
750ml of soy sauce
1 medium size ginger root, sliced
1 medium size onion, peeled and sliced
1 bunch basil, leaves torn
1 head of garlic, cut on the equator

Mint Tea:

1 onion
1 bunch mint
4 cups water

Pea Sauce:

2 cups peas, blanched
1 cup mint tea
1/3 crème fraîche


Place pork in marinade for 4 hours. Remove and pat dry, then dust with fennel pollen. Grill 5 minutes per side or until done. Remove from heat and allow to rest for 5 minutes. To warm pea sauce, heat until it begins to bubble around the edges. Turn off the heat and add crème fraîche, stirring until incorporated. To serve, slice the tenderloins and pour the pea sauce around the pork.

Pork Marinade:

Combine all ingredients in a flat bottom straight-sided dish

Mint Tea:

Bring ingredients to a boil, simmer 3-5 minutes. Allow to cool. Strain mint and onion. Reserve liquid. Save extra for another use. Yields 4 cups.

Pea Sauce:

Combine peas and mint tea in blender. Puree and strain.