Pork Loin Tangiers

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   Pork Loin Tangiers

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   This works best with a Pork Loin, but can also work with chicken.

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   2 medium sized Pork Loins

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   1 C. Dried Apricots (soaked in hot water for 20 min and drained; mince half of the apricots and leave the rest whole).

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   1/2 C. Dried Figs (slice length-wise in quarters)

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   1 C. Chopped Cilantro

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   1/2 C. Olive Oil

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   1 C. Yoghurt

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   1/2 C. Cider Vinegar

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    Juice of two limes

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    Rind of one tangerine (minced)

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    5 cloves garlic (minced)

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    1 tbs. Ground Coriander

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    1 tsp. Ground Cumin

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    1 tbs. Ground Turmeric

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    Pinch of ground clove

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    Dash of ground cinnamon

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    Combine above ingredients (olive oil through cinnamon) along with minced apricots in food processor and let it rip until well blended but not too smooth.

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    Fold in chopped cilantro.

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    Clean and dry Pork Loin and coat all sides with mixture.

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    Stuff Loins with remaining whole apricots and quartered figs.

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    Marinate for 4- 8 hours.

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    Grill slowly near banked coals

* Per serving · 4 servings · Values may vary.

No additional tips available.