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


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


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

Apricot Roasted Garlic Sauce


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


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


Rosemary Mustard marinade
Boneless pork tenderloins
Apricot Roasted garlic sauce


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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