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Pork tenderloin with burnt brown sugar, orange confit, and thyme from Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky

  • bay leaves
  • oranges
  • thyme
  • pork tenderloin
  • brown sugar

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Notes about this recipe

  • Sandiegolemons on July 01, 2017

    The first time I did this recipe I placed the tenderloins directly on the grates over the coals. It looks like I mentioned that the pork needed a jus and I assume the juices were lost to the fire. This time I followed the cooking method and used a large cast iron pan over the coals. Magnificant. This is what we were after the first time. The tenderloins were full of flavor and juice. There was plenty of jus with this method. The orange confit is a must and I made a note to add a little more to one of the tenderloins next time we do this recipe. Which hopefully be sooner than the last time we tried it. Almost six years ago. 5 stars

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