Girasole

A California Latin Grill
Chef Roberto "Bert" Ortiz

Grilled Pork Tenderloin, Apricot Roasted
Garlic Sauce*

called "Tuscan Pork" on the menu
best served with White Crane Cabernet Franc.

Rosemary Mustard Marinade

Ingredients

2c virgin olive oil
1c whole grain mustard
1/2c fresh rosemary, chopped medium
1/2c fresh garlic, chopped fine

Procedure

1. Mix all ingredients in a bowl and blend thoroughly.

Apricot Roasted Garlic Sauce

Ingredients

1c red wine vinegar
1/2c sugar
2c apricot marmalade or preserves
6 cloves roasted garlic
corn starch mix to thicken

Procedure

1. In a pot, place the red wine vinegar and bring to a slow boil for 5 minutes to reduce.
2. Take vinegar off the heat, add the apricot preserves and sugar, add thicken with the corn starch.
3. Add the roasted garlic cloves.

Grilled Pork Tenderloin Presentation

Ingredients

Rosemary Mustard marinade
Boneless pork tenderloins
Apricot Roasted garlic sauce

Procedure

1. Marinate the pork tenderloin for 24 hours in the refrigerator, covered.
2. Grill pork tenderloin.
3. Make the sauce.
4. Present on the plate.



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