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Apricot-Ginger Pork Tenderloin

 

The pork calls for a white, but the apricot and ginger call for spice: a Gewürztraminer, particularly one from the Alsace region of France, answers both calls

Just about any American lager will cruise alongside this dish, although the microbrews will taste best. 		 

If you’ve got an herb garden, by all means, use fresh ones here. Substitute three parts fresh to one part dried.



1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 well-trimmed pork tenderloins, about 3/4 to 1 pound each

For the sauce:

1/2 cup apricot preserves
1 tablespoon finely chopped crystallized ginger
1 tablespoon sherry vinegar
1/4 teaspoon dried thyme


In a small bowl, combine oregano, salt, thyme, black pepper, and red pepper. Rub mixture on all sides of pork tenderloins, pressing it into meat surface.

Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.

Meanwhile, make sauce: In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.

Remove tenderloins from grill. Carve into slices and serve with sauce.

Makes 4 servings.