2 pork tenderloins
1 tablespoon vegetable oil
salt and pepper
Spicy Plum Sauce
1 tablespoon vegetable oil
half onion, finely chopped
1/4 teaspoon each ground allspice, ginger, cloves and cinnamon
3 cups coarsely chopped purple plums
1/2 cup packed brown sugar
1/3 cup orange juice
1 teaspoon grated orange rind
In large saucepan, heat oil over medium heat; cook onion for 2 minutes or 2 minutes or until softened. Stir in allspice, ginger cloves and cinnamon; cook, stirring, for 1 minute. Add plums, sugar, orange juice, and rind; bring to boil and cook over medium heat for 15 minutes or until thickened. Puree in food processor. Reserve 1 cup to serve with pork.
Trim excess fat from pork. Brush with oil and sprinkle lightly with salt and pepper. Tuck ends under and tie tenderloins with string soaked in water. On greased grill 4 to 6 inches from medium hot coals, cook pork, covered, for 10 minutes. Turn meat over and cook for 10 minutes longer. Brush with plum sauce and cook, turning and brushing with sauce, for about 10 minutes or until pork is no longer pink inside; 170F on meat thermometer. Slice and serve with plum sauce. 6 servings.
Green Pea Pilaf
1 1/2 cups basmati or regular long grain rice
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
4 green whole cardamom pods
2 whole cloves
1 bay leaf
1/2 cup chopped onion
1/2 teaspoon ground ginger
3 cups chicken stock or water
coarse salt to taste
1 10 ounce package frozen green peas, thawed
Rinse the rice well with cold water and put it in a bowl. Add cold water to cover the rice by 1 inch and soak for at least 30 minutes or up to 2 hours. Drain. Heat the oil in a saucepan over medium high heat. When the oil is hot, add the cumin, cardamom, cloves, and bay leaf. When the cumin turns several shades darker, add the onion. Cook until the onion begins to brown, about 5 minutes. Add the rice, ginger, stock, and salt to taste and bring to a boil. Lower the heat and cook, partially covered, for 8 minutes for basmati rice (12 minutes for regular rice), or until most of the liquid is absorbed and the surface of the rice is covered with steam holes. Cover the pan, and reduce the heat to low. Let the rice steam for 10 minutes. Remove from the heat, stir in the peas, and let the rice rest, covered, for 5 minutes. Remove the cardamom, cloves, and bay leaf and fluff the rice with a fork. Transfer to a heated platter and serve.
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