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All Fired Up!
by Margaret Howard
The culinary term coulis refers to a thick puree or sauce. The coulis in this recipe provides a colorful background to the cumin- and garlic-flavored tenderloin. Both the coulis and the rub can also he used with other cuts of pork and beef.
Makes 3 to 4 servings and about 1 cup coulis.
Red Pepper Coulis
• 2 sweet red peppers, grilled
• 1 tbsp olive or canola oil
• Salt, freshly ground pepper
• Hot pepper sauce
• 1/2 tsp each: salt, brown sugar, paprika and freshly ground pepper
• 1/4 tsp each: ground cumin, onion powder and garlic powder
• pinch cayenne pepper
• 1 pork tenderloin (about 1 lb)
• Fresh parsley
1. For coulis: Cut roasted peppers in half and remove seeds. In blender or food processor, puree peppers, oil and a small amount of water to allow peppers to form a smooth paste. Remove and season to taste with salt, pepper and hot sauce. Set aside; reheat at serving time.
2. For rub: Combine salt, sugar, paprika, pepper, cumin, onion and garlic powder and cayenne.
3. Trim excess fat from meat and discard. Score meat crosswise and place in a shallow nonreactive dish. Press rub mixture evenly over all meat surfaces. Cover and refrigerate for 30 minutes or longer.
4. Preheat indoor grill on high for 5 minutes. Place meat on lightly oiled grill rack; scar meat on each side. Cover meat loosely with foil, reduce heat to medium and cook for 10 minutes per side; turn once. Remove meat from grill, cover with foil and let stand for 10 minutes before slicing.
5. Place a small amount of warm coulis on each dinner plate. Slice pork crosswise into thin slices and fan slices over coulis; garnish with parsley and serve.
For Outdoor Grilling:
Follow procedure as above for Steps 1, 2, 3 and 5.
Step 4: Preheat grill on medium-high. Place meat on lightly oiled grill rack; sear meat on each side. Close lid, reduce heat to medium and grill for about for 10 minutes per side; turn once Remove meat from grill, cover loosely with foil and let stand for 10 minutes before slicing.
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