|
|
|
1/2 c. chopped onion 1/2 c. chopped celery 1/2 c. chopped green bell pepper 1 clove garlic 4 Tbsp. oil 1 tsp. paprika 1 tsp. thyme 1/2 tsp. mustard (bottled or dry) 2 tsp. black pepper 1 tsp. white pepper 1 1/2 tsp. salt 1 tsp. red pepper (optional) Cynthia uses this on pork tenderloin that is about 12 inches long and 4-5 inches thick. Tenderloin can be rubbed with honey before cooking. This will insure that the meat will not be too dry. Slice tenderloin end to end and stuff with marinade. To hold meat and marinade together, either cook on heavy foil (spray with oil) or wrap meat with string. Roast in grill for about 1 1/2 to 2 hours. Watch closely. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |