RHUBARB STRAWBERRY GLAZED PORK LOIN
Glazed Pork Loin:2 1-1/3 lb. Pork loins
1 jar Robert Rothschild Farm Rhubarb Strawberry Preserves
Vegetable oil to coat meat
Salt and pepper to taste
Strawberry Spinach Salad:1 1/2 lb. Spinach
1 quart Strawberries
4 Tbsp. Robert Rothschild Farm Rhubarb Strawberry Preserves
Rhubarb Strawberry Vinaigrette Dressing:
3 Tbsp. Sugar
1/4 cup Red raspberry vinegar
3/4 cup Vegetable oil
Zest of half an orange
Rinse pork loins in cold water. Brush with a light coat of vegetable oil and lightly sprinkle with salt and pepper to taste. Grill tenderloins on a hot grill, turning periodically not burning, occasionally taking temperature with meat thermometer. Coat each tenderloin with Rhubarb Strawberry Preserves when they reach about 140 degrees F. Continue to grill tenderloins for approximately 5-10 minutes or when they reach an internal temperature of 160 degrees F. Cut tenderloins into medallions arranging around spinach salad garnishing with strawberries, orange segments and orange zest. Drizzle salad with Rhubarb Strawberry Vinaigrette Dressing.
Strawberry Spinach Salad: Clean spinach by rinsing with cold water and removing stems. Rinse strawberries, remove stems and pat dry with paper towel. Zest oranges then remove skin and cut into quartered sections.
Rhubarb Strawberry Vinaigrette Dressing: In a small mixing bowl, combine preserves, sugar, orange zest, and raspberry vinegar. Whisk until blended. Slowly add vegetable oil while whisking to blend properly.