Grilled pork tenderloin with port, plums, and apricots from Nantucket Open-House Cookbook by Sarah Leah Chase

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Notes about this recipe

  • bktravels on October 06, 2024

    The title of the recipe calls for pork tenderloin, but the recipe is actually for a 4 ib loin! We adjusted amounts and cooking times to make a tenderloin. It was very nice, butstill too much sauce even after slashing amounts. It was a fruity marinade and sauce that moistened the pork nicely. I think next time I might use just plums instead of a combination with apricots. We served it with corn fritters (Jimmy Schmidt's Cooking for All Seasons) and green beans with cashews (Silver Palate). Lovely end of the garden dinner with the last of our green beans and farmers' market corn.

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