Ingredients
2 medium sized Pork Loins
1 C. Dried Apricots (soaked in hot water for 20 min and drained; mince half of the apricots and leave the rest whole).
1/2 C. Dried Figs (slice length-wise in quarters)
1 C. Chopped Cilantro
1/2 C. Olive Oil
1 C. Yoghurt
1/2 C. Cider Vinegar
Juice of two limes
Rind of one tangerine (minced)
5 cloves garlic (minced)
1 tbs. Ground Coriander
1 tsp. Ground Cumin
1 tbs. Ground Turmeric
Pinch of ground clove
Dash of ground cinnamon
Preparation
Pork Loin Tangiers
This works best with a Pork Loin, but can also work with chicken.
2 medium sized Pork Loins 1 C. Dried Apricots (soaked in hot water for 20 min and drained; mince half of the apricots and leave the rest whole).
1/2 C. Dried Figs (slice length-wise in quarters) 1 C. Chopped Cilantro
1/2 C. Olive Oil 1 C. Yoghurt 1/2 C. Cider Vinegar Juice of two limes Rind of one tangerine (minced) 5 cloves garlic (minced) 1 tbs. Ground Coriander 1 tsp. Ground Cumin 1 tbs. Ground Turmeric Pinch of ground clove Dash of ground cinnamon
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. Fold in chopped cilantro. Clean and dry Pork Loin and coat all sides with mixture. Stuff Loins with remaining whole apricots and quartered figs. Marinate for 4- 8 hours. Grill slowly near banked coals
