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Recipe by: teofan
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See below ingredients and instructions of the recipe
-------------------------PLUM GLAZE------------------------------
1 c Plum preserves
1/4 c Dijon country style mustard
1/8 c Honey
1/8 c Brown sugar
1/4 c Vinegar (try rice vinegar)
2 ts Fresh celery leaves;minced
Combine all ingredients in medium saucepan over low heat, stirring to
mix until preserves and sugar melt and all are blended well. May need
whisk to blend in brown sugar. COOKING: Prepare barbecue in usual
manner to grill pork tenderloins. Use 1 tenderloin per person. Dip
pork in glaze and place on grill, brushing 1/2 glaze on to this time.
Depending on heat of fire and size of pork loins, grill approximately
15 minutes each side. When turning to second side, brush on remaining
glaze. (Good with a hearty red wine..i.e. CabSauv)From: The Wine
Press.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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