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Cured Pork Tenderloin with Remoulade Sauce Recipe

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This recipe for Cured Pork Tenderloin with Remoulade Sauce, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Kolanczyk
Added: Monday, May 18, 2009


1/2 c. sugar
1/2 c. salt
8 c. water

2 pork tenderloins or a pork loin roast
Vegetable oil
Fresh ground black pepper

Remoulade Sauce:
1/2 c. mayonnaise
3 tbsp. Dijon Mustard
1 tbsp. chopped sweet pickle
1 tbsp. chopped fresh parsley
1 tbsp. capers
1/2 tsp. dried tarragon

The night before you plan to grill the pork, combine the cure ingredients in a container and stir to completely dissolve the sugar and salt. Add the pork to the mixture (make sure it its covered with the cure) and cover and refrigerate overnight.

About 30 minutes before grilling, remove the pork from the cure, blot as dry as you can, rub the meat with a little vegetable oil and dust with pepper.

Preheat the grill for 15 to 20 minutes with all burners on high.

While grill is preheating, mix the remoulade sauce ingredients in a bowl and refrigerate until serving time.

Once the grill is hot, turn off on burner and turn the others to medium. Place the pork over the burner that you turned off. Close the grill cover and cook the meat 25-35 minutes - turning once or twice (or until meat temperature reaches 160 for medium / 170 for well-done).

Transfer to a carving board and cut into thin slices and serve with remoulade sauce on the side.




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