xiaoxl/recipe_data huggingface dataset:
Stuffed Burger


Ingredients:
ground beef, scallions, garlic powder, cayenne pepper, Tabasco sauce, cheddar cheese, tomatoes, arugula, avocado, mayonnaise

Directions:
I actually made a spicy mayo for this burger mixing mayonnaise with cayenne pepper, paprika, black pepper, and just a little Tabasco.  I didn't include it in the recipe, but am listing it here for those who would like to try it as well.
In a mixing bowl, mix the ground beef, scallions, cayenne pepper, salt, pepper, Tabasco sauce (as much as you like] and then shape into 12 thin patties.
On top of 6 patties, mound up the bacon, then the cheese.  Top with other patties and seam together at edges, just pressing with fingertips.
Grill or pan fry burger (whatever you prefer]until desired doneness.
Spread the mayo on the bottom bun and place a patty.  Top with whatever you'd like and enjoy.
Turkey and Barley Chowder (Crock Pot)


Ingredients:
cumin seed, olive oil, onion, garlic cloves, dried oregano, peppercorn, chicken broth, barley, turkey, corn kernel, dried ancho chile powder, celery seed, green pepper, serrano chili pepper, cilantro

Directions:
In a dry skillet over medium heat, toast the cumin seed, stirring until fragrant and they start to brown (2-3 minutes]. Transfer them to a mortar and grind seeds. Set aside.
In the same skillet heat oil over medium heat and then add onions and cook until softened (5 minutes].
Add garlic, oregano, peppercorns, celery seed (see note above], chili powder and reserved cumin and cook for another minute. Transfer to crock pot.
Add chicken broth to crock pot.
Add barley, turkey and corn to crock pot, stir to combine.
Cover and cook on low for 8 hours (or on high for 4 hours].
Stir in green pepper and chili pepper and cook for high for 20-30 minutes.
Spoon into bowls and garnish with cilantro if desired.
Cindy's Tuna, Spinach, and Bacon Quiche
Category: breakfast-and-brunch
By MS_KITTI

This is a delicious, subtly blended melange of flavors. This quiche is filling, satisfying, and oh-so-good! Serve warm with a chilled bottle of white wine or white zinfandel and a cool vinaigrette salad with avocado.  Enjoy!

Ingredients:
2  eggs
½ cup milk
½ cup blue cheese salad dressing
1 teaspoon cornstarch
¼ cup thawed frozen chopped spinach
1 (12 ounce) can solid white tuna packed in water, drained
3 slices bacon strips, cooked and chopped
6 ounces Swiss cheese, shredded
1 (9 inch) unbaked pie shell

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk together eggs, milk, blue cheese dressing, and cornstarch in a bowl until smooth. Fold in spinach, tuna, bacon, and Swiss cheese until evenly mixed. Pour into pie shell. Bake in preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 - 9 inch quiche

Calories: 409.5
Fat: 29 g
Saturated fat: 9.5 g
Carbohydrates: 13.8 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 21.6 g
Cholesterol: 92.3 mg
Sodium: 441.8 mg
Funghi marinati (marinated oyster mushrooms)


Ingredients:
parsley, garlic, salt, pepper, olive oil

Directions:
Slice the mushrooms., Mix the vinegar with 300 ml of water and bring to the boil., Add the mushrooms and cook for 2-3 minutes., Drain and mix with the parsley and garlic., Allow to marinade for at least two hours., Add salt, pepper and olive oil to taste.
Pure Maple Candy
Category: desserts
By Islandgirlchef

Pure, creamy, melt-in-your-mouth maple candy using only pure maple syrup! It's a treat almost like fudge. Add anything you want like chopped nuts. Use small maple leaf molds or other pretty shapes.

Ingredients:
2 cups pure maple syrup
½ cup chopped walnuts  (Optional)

Directions:
In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer. Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes. Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired. Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

Prep time: 1 min
Cook time: 10 mins
Total time: 51 mins
Yields: 18 maple leaves

Calories: 113.2
Fat: 2.2 g
Saturated fat: 0.2 g
Carbohydrates: 23.9 g
Sugars: 20.9 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Sodium: 3.2 mg
Solar_StarNinja's Twisted Green Bean Casserole


Ingredients:
French style green beans, Cheese Whiz, butter, onion, garlic, pepper, salt

Directions:
Preheat oven to 350 degrees (175 degrees C].
Add butter to pan and cook about 1-1 1/2 cups diced onions (use more or less depending on preference, we love onions!]. Add the minced garlic. Cook thoroughly (we like our almost black].
Mix the cream of chicken and green beans into a casserole dish. Add the onions and garlic mix. Add the cheese whiz (I just spray into it based on preference instead of a measuring up. I don't blend it completely into it] and lightly whip into the green beans/cream of chicken/onion and garlic mix.
Sprinkle French Fried Onion mix on top.
Bake in a preheated 350 degrees F (175 degrees C] oven until bubbly and the onions just begin to brown. Typically about 25 minutes.
Pizza Sauce and Dough
Category: side-dish
By Siegela

The basic pizza dough and sauce ready and waiting for your favorite toppings!

Ingredients:
¼ cup warm water (100 to 110 degrees)
1 teaspoon active dry yeast
1 teaspoon white sugar
4 cups bread flour
2 tablespoons Italian-style seasoning
1 teaspoon salt, divided
1 ¼ cups flat beer
1 tablespoon olive oil
2 tablespoons olive oil
⅓ cup chopped onion
2 tablespoons chopped garlic
1 (28 ounce) can roma tomatoes, with juice
2 (6 ounce) cans tomato paste
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
½ teaspoon black pepper

Directions:
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed. Add yeast mixture, flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight. To make the sauce:  Heat olive oil in a saucepan over medium heat. Saute onions until tender. Stir in garlic, and cook for 1 minute. Crush tomatoes into saucepan. Add tomato paste, basil, parsley and oregano. Simmer for 10 minutes.

Prep time: 40 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 2 (14 inch) pizzas

Calories: 83.9
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 10.4 g
Sugars: 5.6 g
Dietary fiber: 2 g
Protein: 2.2 g
Cholesterol: 0.3 mg
Sodium: 519.2 mg
Gspeed's Guacamole


Ingredients:
Hass avocadoes, scallions, tomatoes, limes, juice of, salt, dry mustard, fresh cilantro

Directions:
Scoop avocado pulp into a medium bowl., Add the other ingredients and mash with a fork until combined but still chunky., Pour into a serving dish and serve with tostidos on the side.
Avocado Gazpacho Dip


Ingredients:
olive oil, apple cider vinegar, salt, black pepper, black olives, tomatoes, green onions, avocados

Directions:
Mix olive oil, apple cider vinegar, salt, garlic salt, and pepper.
Add black olives with liquid, green chiles with liquid, tomatoes, green onions, and avocados.  Toss.
Serve with tortilla chips.
Peach Cherry Smoothies


Ingredients:
peach yogurt, low-fat vanilla yogurt, dark sweet cherry, vanilla

Directions:
"In blender, combine all ingredients. Cover and blend until smooth."
Best Ever Apple Pie


Ingredients:
granulated sugar, brown sugar, all-purpose flour, ground cinnamon, salt, ground nutmeg, tart cooking apples, butter, water, brandy, granulated sugar, raw sugar, water

Directions:
1. Prepare pastry. On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside.
2. In a large mixing bowl combine granulated sugar, brown sugar, flour, cinnamon, salt, nutmeg, water, brandy, and bitters. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter. Trim edge of crust even with edge of pie plate.
3. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Mix egg white with 1 teaspoon of water and brush crust with egg was. Next sprinkle with granulated or raw sugar. Place pie on a foil-lined baking sheet. Cover pie edges with foil.
4. Bake in a 350° oven for 45 minutes. Remove foil from edges. Bake for 20 to 30 minutes more or until fruit is tender and filling is bubbly. My pie baked fast since I have a 1920's Wedgewood Gas and Woodburning Stove. Cool on a wire rack. Makes 8 servings. The pie is actually better tasting the next day.
Crab Puffs
Category: appetizers-and-snacks
By TISHNERIC

These decadent deep-fried puffs are filled with crabmeat and cream cheese. Dip them in your favorite Asian-style sauce and loosen your belt buckle!

Ingredients:
1 quart oil for deep frying
1 pound cooked crabmeat
1 (8 ounce) package cream cheese, softened
2 teaspoons garlic salt
2 (16 ounce) packages small won ton wrappers

Directions:
Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C). In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt. Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal. In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 16 servings

Calories: 292
Fat: 11.6 g
Saturated fat: 4 g
Carbohydrates: 33.1 g
Dietary fiber: 1 g
Protein: 12.9 g
Cholesterol: 42 mg
Sodium: 695.5 mg
Gaziantep-Style Green Olive Salad


Ingredients:
green onions, garlic clove, flat leaf parsley, walnuts, pomegranate paste, extra virgin olive oil, salt, pepper, pomegranate seeds

Directions:
Toss all the ingredients together in a non-reactive bowl., Transfer to a serving platter., Sprinkle the pomegranate seeds all over the top and serve., Note: I set the salad aside for 30 minutes to allow the flavors to mingle.
Southwestern Chili Tortilla Bake


Ingredients:
lean ground beef, diced tomatoes, kidney beans, whole kernel corn, green chilies, flour tortillas

Directions:
Preheat oven to 350°F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomatoes, beans, corn and green chiles. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Cover bottom of greased 11x7-inch baking dish with 3 tortillas, overlapping as needed. Layer with 1/2 of the chili mixture and 1 cup of the cheese. Repeat tortilla, chili and cheese layers.
Bake 30 minutes or until heated through.
Deceptively Delicious Blueberry Oatmeal Bars (With Spinach)


Ingredients:
old fashioned oats, all-purpose flour, sugar, cinnamon, baking powder, salt, pure vanilla extract, spinach

Directions:
Preheat oven to 375.
Coat an 8"X 8" baking pan with cooking spray.
In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.
Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery.  Do no overmix--bits of margarine will still be visible.
Set aside about half the oat mixture; press the rest firmly into the pan.  Bake until lightly browned at the edges (but not fully baked], 13 to 15 minutes.
Meanwhile, mix the preserves with the spinach puree in a small bowl.
Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture.  Bake until topping is slightly browned, 20-25 minutes.  Set the pan on a rack to cool completely before cutting into 12 bars.
Spinach Puree:
Steam baby spinach(for mature spinach-remove stems] for about 30-40 seconds or cook in skillet with 1 tablespoons water for about 90 seconds or just until wilted.  Puree in food processor or blender for about 2 min until smooth and creamy.
Garlic Sauteed Spinach


Ingredients:
olive oil, garlic, salt, pepper, butter

Directions:
Rinse spinach well in cold water; dry well.
In a large pot, heat the olive oil and saute the garlic over medium heat for 1 minute.
Add all the spinach, salt, and pepper to the pot; toss with the garlic and oil.
Cover the pot and cook for 2 minutes.
Uncover, turn heat on high, and cook for another minute, stirring until all the spinach is wilted.
Using a slotted spoon, lift the spinach to a serving bowl and top with butter.
Creme Fraiche
Category: side-dish
By NEONWILLIE

This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!

Ingredients:
2 tablespoons buttermilk
2 cups heavy whipping cream

Directions:
Mix together buttermilk and heavy cream.  Let sit at room temperature for six to eight hours. Cover and refrigerate for at least 24 hours before serving.

Yields: 2 cups

Calories: 103.4
Fat: 11 g
Saturated fat: 6.9 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Protein: 0.7 g
Cholesterol: 40.8 mg
Sodium: 13.3 mg
Pms Cure-All! (Cocktail)


Ingredients:
"milk"

Directions:
Stir first 5 ingredients in your favorite large, parfait-style wine glass.
Add as much ice that will fit, about 6 ice wedges.
Put on your favorite movie or grab your favorite book, sink into the tub, sip and enjoy -- put off laundry til tomorrow.  ;].
(1-2 servings, depending on your day!].
Tip: This is really good in the blender with ice for a frosty frappe, too! ;].
Easter Artichoke Pies (Torte Di Carciofo Per Pasqua)


Ingredients:
olive oil, egg, salt, artichoke hearts, yellow onion, ricotta cheese, olive oil, parmigiano-reggiano cheese, fresh parsley

Directions:
Mix together flour, olive oil, egg, salt, and 3/4 cup cold water in a large bowl until dough just holds together (it should be fairly dry].
Divide dough into 2 balls, using two-thirds of dough for bottom crusts and one-third for top crusts.
Roll out dough for bottom crusts on a floured surface until very thin and almost transparent.
Cut out eight 6 and 1/2-inch circles.
Wrap bottom crusts in plastic and set aside.
Roll out dough for top crusts on floured surface and cut out eight 5-inch circles.
Wrap top crusts in plastic and set aside.
Prepare the Filling:
Heat 2 tbsp olive oil in a pan over medium heat.
Add onions and cook until slightly golden, about 6?8 minutes.
Remove from heat and allow to cool.
Mix together ricotta cheese, parsley, Parmigiano-Reggiano cheese, and sauteed onions in a large bowl.
Season to taste with salt and pepper.
Preheat oven to 375?F.
Assemble pies:
Place bottom crusts on a lightly oiled and floured baking sheet.
Spoon 1 and 1/2 tbsp filling on each bottom crust and spread evenly, leaving 1 and 1/2-inch of crust exposed around edge.
Divide artichokes between pies, arranging on top of filling, then spoon another 1 and 1/2 tbsp filling on top of each and add top crusts.
To form pies, fold edges of bottom crusts over edges of top crusts.
Pinch to seal, and then fold over again to create a slightly thicker edge.
Brush tops with a little olive oil.
Slit top of each pie 4 times in a crisscross pattern to allow steam to vent during baking.
Bake until slightly golden, about 25-30 minutes. Serves 8.
That's it!
Healthy Cranberry Oatmeal Chocolate Chip Cookies


Ingredients:
butter, shortening, sugar, brown sugar, ground flax seeds, eggs, vanilla, zucchini, whole wheat flour, white flour, baking soda, salt, quick oats, chocolate chips, dried cranberries

Directions:
Preheat the oven to 350 degrees.
Cream the butter, shortening, brown sugar and regular sugar in a large bowl.
Add the zucchini, ground flax seeds, eggs and vanilla. Mix thoroughly.
In a separate bowl, mix together the flour, baking soda, and salt.
Slowly add the flour mixture to the dough, mixing as you go.
Continue stirring, and mix in the quick oats, chocolate chips and dried cranberries.
Plop the dough onto a cookie sheet in your desired size. Bake 15-17 minutes. Large cookies will take longer to bake.
Company Peas


Ingredients:
onion, butter, margarine, sugar, thyme, salt, pepper

Directions:
Cook onions in butter until tender but not brown; stir in remaining ingredients.
Season with salt and pepper.
Cover and cook over low heat until warm.
Serves 4.
Brussels Sprouts Gratin
Category: side-dish
By Creative Caterer

A great way to have Brussels sprouts with a little more flair.  The cream takes away the bitterness you usually find in Brussels.  This is a family favorite during the holidays!

Ingredients:
1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces
salt and ground black pepper to taste
½ cup heavy cream
¼ cup bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs. Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 4 servings

Calories: 312.4
Fat: 25.4 g
Saturated fat: 13.7 g
Carbohydrates: 15.8 g
Sugars: 0.5 g
Dietary fiber: 3.3 g
Protein: 8 g
Cholesterol: 69.9 mg
Sodium: 625.1 mg
Finadene Sauce


Ingredients:
white vinegar, lemon juice, soy sauce, green onions

Directions:
Pour the vinegar or lemon juice into a bowl.
Add soy sauce a little bit at a time to mix it according to your taste.
Add the onions and peppers.
Chill until ready to serve.
(You may use a hot sauce instead of hot peppers if you prefer. Use either, adjusting amounts to your preference for"heat!"].
Corn Avocado Soup With Cheesy Toasts


Ingredients:
garlic cloves, jalapeno chile, avocados, limes, juice of, fresh cilantro leaves, chicken broth, frozen corn, baguette, feta, queso fresco

Directions:
Using a food processor, finely chop 2 cloves garlic and the jalapeno.  Add the avocados, lime peel, lime juice and 1/2 cup cilantro leaves; season to taste with salt and pepper. Process until just combined. With the machine on, slowly pour in the chicken broth until smooth.  If the soup is too thick, slowly add up to 1 cup water.
In a small nonstick skillet, toast the corn kernels over medium heat, stirring, until lightly browned. Season with salt and let cool. Stir 1 1/2 cups corn kernels into the soup.
Preheat the broiler. Rub 1 side of each toast with the remaining 2 cloves garlic and top with a slice of cheese. Broil the toasts until the cheese is softened.
Top the soup with the remaining 1/2 cup of corn kernels and the remaining 1/4 cup cilantro. Serve with the toasts.
General Tso's Chicken


Ingredients:
chicken broth, cornstarch, sugar, soy sauce, ground ginger, white wine vinegar, scallions, garlic cloves, red pepper flakes, boneless skinless chicken breast

Directions:
In medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger.  Set aside.
Heat oil in wok or large skillet over medium high heat.
Add scallions, garlic and pepper and cook 2 minutes.
Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice.
Akrotiri: Cypriot Pork Souvlaki With Tzatziki


Ingredients:
olive oil, fresh lemon juice, dried oregano, garlic cloves, tomatoes, red onion, cucumber, lettuce, cucumber, garlic clove, distilled white vinegar, extra virgin olive oil, salt

Directions:
Whisk the olive oil, lemon juice, garlic and oregano together in a large bowl. Add the cubed pork and toss until coated. Cover and refrigerate for one hour.
Thread the pork onto skewers (you can use metal or soaked wooden ones]. Cook over hot coals or under the broiler, turning frequently, until nicely blackened but not overcooked.
Meanwhile, mix the tzatziki ingredients together in a small bowl.
Add the pork to hot pita bread and fold. Top with tomato, onion, cucumber and shredded lettuce. Add about 1 to 2 tablespoons tzatziki to the top of each serving.
Italian Vegetable Soup with Beans, Spinach & Pesto
Category: soups-stews-and-chili
By USA WEEKEND columnist Pam Anderson

This convenient recipe makes getting two meals on the table a snap.

Ingredients:
1 ½ tablespoons olive oil
1 large onion, cut into small dice
3 medium carrots, peeled and sliced 1/4-inch thick
3 medium celery stalks, sliced 1/4-inch thick
1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice
1 pound all-purpose potatoes, unpeeled and cut into medium dice
1 (16 ounce) can petite diced tomatoes
2 (15.5 ounce) cans cannellini or other white beans, undrained
6 cups low-sodium chicken broth in can or carton
7 ounces loosely packed baby spinach
1 cup frozen green peas
Salt and ground black pepper
Prepared pesto (found in grocer's refrigerated section)

Directions:
Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup. For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

Yields: 10 servings

Calories: 213.7
Fat: 7.2 g
Saturated fat: 1.7 g
Carbohydrates: 31.2 g
Sugars: 5.8 g
Dietary fiber: 8.2 g
Protein: 11.8 g
Cholesterol: 5.4 mg
Sodium: 585.5 mg
Kahlua Truffles


Ingredients:
chocolate chips, unsalted butter, Kahlua

Directions:
Melt chocolate in double boiler, then remove from heat and allow to cool to room temperature.
Add egg yolks, one at a time until well blended.
Mix in Kahlua and return to double boiler for 2-3 minutes, stirring constantly.
Pour into bowl and beat in butter one tablespoon at a time. Continue beating until light and airy.
Cover and refrigerate overnight.
Form into 1 inch balls and roll in nuts, cocoa or sprinkles.
Refrigerate until used. Can be frozen.
Tangy Pork Tenderloin


Ingredients:
honey, Dijon mustard, chili powder, salt

Directions:
Place tenderloins in a large plastic bag or shallow container.
In a bowl, combine the remaining ingredients.
Set aside 2/3 cup of the marinade/sauce.
Pour remaining marinade over pork; turn to coat.
Seal or cover and refrigerate for at least 4 hours.
Grill pork, covered, over indirect med.
heat for 8-9 minutes on each side until internal temp is 150-155 degrees.
In a saucepan, warm the reserved sauce.
Slice pork and drizzle sauce over the top of each serving.