Grilled Pork Tenderloin with Apple-Ginger Sauce
Serve with couscous or rice to soak up the spicy-sweet sauce. Try peach or apricot jelly to vary the flavor of the sauce.
Recipe by Cooking Light May 2001
Serve with couscous or rice to soak up the spicy-sweet sauce. Try peach or apricot jelly to vary the flavor of the sauce.
What terrific flavor! Made as written ( I'm usually a tinkerer). Served on Father's Day with Onion Casserole, Ginger Garlic Carrots and Cole Slaw. Oh, and Blueberry Crisp a la Mode. All CL holiday meal! So good! Maybe try the sauce on chicken??
Read MoreSo disappointed to see the reviews are gone. I am making this for Christmas dinner and haven't made it since '05. I wanted to see if there were any gliches???
Read MoreThis had many many 5 star reviews that have all been deleted. Why does CL do this? This is a GREAT recipe! Easy AND delicious! I love using Apricot (Simply Fruit) instead of the apple. I also add some thai chili garlic sauce for added flavor. This is good for a busy week night or company, it is THAT good.
Read MoreWonderful recipe! I agree with other reviewers that this is a great recipe for an easy weeknight dinner or for a special occasion. The original publication in the magazine suggested grilled zucchini and rice that was made using light coconut milk, and they worked well enough to pass along.
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