Grilled Pork Birdies with Tangerine-Rosemary Glaze
Kelsey Leahy
ingredients
- 1/4 Cup Sugar
- 1/2 Cup White Vinegar
- 1 Cup Fresh Tangerine Juice -- about 3 tangerines
- 1 Tablespoon Fresh Rosemary Needles
- 1 Tablespoon Lime Juice -- about 1/2 lime
- Salt and Freshly Ground Pepper -- to taste
- 2 Tablespoons Unsalted Butter
- 8 4-ounce Boneless Pork Birdies -- loin fillets
- Salt and Freshly Ground Pepper -- to taste
directions
- 1
1. In a saucepan over medium heat, boil the sugar and vinegar together for 5 minutes. Add the tangerine juice and simmer until reduced by a third to a half. At this point the mixture should coat the back of a wooden spoon.
- 2
2. Remove the mixture from the heat, add the rosemary, lime juice, and salt and pepper to taste. Mix well, then add the butter and stir gently until it is melted and well incorporated.
- 3
3. Rub the birdies with salt and pepper to taste and place them on the grill over medium-high heat for 3 to 4 minutes per side. The surface of the meat should be slightly brown and crispy and the interior should have a hint of pinkness, depending on your preference. (Check the interior by nicking one of the birdies slightly with a knife. If you like yours cooked completely through, leave it on an additional 2 minutes per side.) Spoon the glaze generously over the grilled birdies before serving.
Source: Boy Meets Grill
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