Grilled Iberian pork tenderloin with blood orange-sherry sauce from Marinades, Rubs, Brines, Cures, and Glaze, Revised and Expanded: 400 Recipes for Poultry, Meats, Seafood and Vegetables by Jim Tarantino

  • soy sauce
  • almonds
  • Show all ingredients...

  • EYB Comments

    Can substitute juice oranges for blood oranges; canola oil for peanut oil; Vidalia onions for red onions; white balsamic vinegar for white wine; and red wine vinegar for sherry vinegar.

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Accompaniments: Cassis-red onion glaze; Citrus slaw; Stir-fried carrots in orange-cinnamon marinade; Asparagus with sherry-hazelnut marinade

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute juice oranges for blood oranges; canola oil for peanut oil; Vidalia onions for red onions; white balsamic vinegar for white wine; and red wine vinegar for sherry vinegar.

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