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Active: 45 min. Total time: 1 hr. 15 mins. + 4 hrs. marinating
Grilled Pork Tenderloin with Spring Pea Sauce
Paley's Place Bistro & Bar
2 Carlton Farms pork tenderloins, about 12 oz each
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
1 bunch mint
4 cups water
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.
Combine all ingredients in a flat bottom straight-sided dish
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.
Combine peas and mint tea in blender. Puree and strain.