Pork Sauce

Pork Sauce

Ingredients:
1 clove garlic, minced
2 tablespoons lime juice
1 tablespoon lime zest
2 tablespoons orange juice concentrate

Directions:
1/ teaspoon dried oregano
2
1/ teaspoon cumin
2
1 teaspoon kosher salt
1/ teaspoon pepper
4
1/ tablespoon chopped fresh mint
2
1. Prepare the Pork Seasoning by combining all the ingredients in one bowl.
2. Do ahead: To prepare the Mojito Marinade, whisk the salt and brown sugar
with the hot water until dissolved. Combine the mixture with the rum, lime juice,
lime zest, mint, and garlic. Pour the marinade into a large resealable plastic bag
and let cool.
3. Do ahead: Put the tenderloins into the marinade, push the air out of the bag, and
seal. Refrigerate for 3 to 4 hours.
4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
5. Shake the excess marinade off the tenderloins and pat them dry. Season the
meat with the Pork Seasoning, rubbing it in well.
6. Grill the tenderloins 4 to 5 minutes per side, turning once, until cooked through
and no longer pink in the center. Let the meat rest 10 minutes, while making the
Pork Sauce.
7. To prepare the Pork Sauce, heat the olive oil in a small saucepan and add the
garlic. Let the garlic simmer for about 5 minutes, then take the pan off the heat.
8. Whisk in the lime juice, lime zest, orange juice concentrate, oregano, cumin,
salt, pepper, and mint.
9. Slice the pork into medallions and spoon the sauce over the top. Serve with the
French bread.
Serves 6
You may want to spread a little of the sauce over the bread and toast the
slices while the grill is still hot.
PANERA BREAD
Pesto Chicken Sandwich with
Arugula
THIS IS A BASIC GRILLED CHICKEN SANDWICH THAT GOES FROM PLAIN TO ELEGANT
WITH SOME SIMPLE INGREDIENTS. FRESH BAKERY BREAD, BASIL PESTO, AND BABY
ARUGULA ARE COMBINED FOR A RICHLY SATISFYING SANDWICH THAT’S AS INVITING