Pork Tenderloin, Silk Pie

DEAR SOS: I enjoyed the grilled pork with curry sauce at the Roxxi restaurant in Pasadena. Would Chef Cheng part with the recipe?

--JERALD

DEAR JERALD: Chef Norman Cheng came up with the recipe as requested and it’s a great recipe for summer barbecues. Easy too.

GRILLED PORK WITH APPLE-CURRY SAUCE

2 (3/4- to 1-pound) pieces pork tenderloin, trimmed

1 bunch sage, chopped

1 shallot, chopped

Salt, pepper

Curry Sauce

Sage leaves for garnish

Place pork tenderloins in dish large enough to hold meat. Cover with sage and shallot. Marinate 4 hours.

When ready to cook, season tenderloins with salt and pepper. Grill over medium coals or under broiler 4 inches from source of heat, until done on all sides, about 25 minutes under broiler. Let stand 1 minute, then slice into medallions. Arrange on plate over Curry Sauce. Garnish with sage leaves. Makes about 6 servings.

Each serving contains about:

203 calories; 418 mg sodium; 78 mg cholesterol; 6 grams fat; 6 grams carbohydrates; 27 grams protein; 0.36 gram fiber.

Curry Sauce

1 tablespoon peanut oil

1/4 cup diced Maui onion

1/4 cup diced tart apple

1/2 cup diced red sweet pepper

1 teaspoon chopped ginger root

1 tablespoon curry powder

1 teaspoon chopped fresh thyme

10 black peppercorns

1/2 cup apple juice

2 cups chicken stock

2 tablespoons mirin (sweet rice wine)

1 tablespoon sweet rice vinegar

3 tablespoons roasted garlic puree

Salt, pepper

Heat oil in saucepan. Add onion, apple and red pepper and saute over medium heat 5 minutes. Add ginger, curry powder, thyme and peppercorns and cook 30 seconds. Add apple juice, chicken stock, mirin and rice vinegar. Simmer 30 minutes. Add garlic puree and simmer 2 minutes longer. Puree mixture in blender. Strain through sieve and season to taste with salt and pepper. Makes about 1 cup sauce.

Note: To make roasted garlic puree, place 2 to 3 heads garlic in small baking pan and roast at 350 degrees until tender, about 20 minutes. Cool. Peel garlic and puree pulp until smooth.

DEAR SOS: I would love to have the recipe for a French Silk Pie like the one they make at Baker’s Square. It’s my daughter’s favorite.

--GWEN

DEAR GWEN: We don’t have Baker’s Square pie recipe, but here is a standard French Silk Chocolate Pie that your daughter might enjoy.

FRENCH SILK CHOCOLATE PIE

1/2 cup butter, cut into 8 equal pats

3/4 cup sugar

1 (1-ounce) square unsweetened chocolate, melted and cooled

1 teaspoon vanilla

2 large eggs

1 (8-inch) baked pastry shell

Whipped cream

Cream butter and sugar until light in mixer bowl. Beat in chocolate and vanilla until blended. Add eggs, 1 at time, and beat at medium speed 5 minutes after each addition. Turn into pastry shell. Chill. Garnish with whipped cream. Makes 8 servings.

Each serving contains about:

356 calories; 208 mg sodium; 84 mg cholesterol; 23 grams fat; 33 grams carbohydrates; 4 grams protein; 0.04 gram fiber.

Note: The U.S. Department of Agriculture has found uncooked eggs to be a potential carrier of food-borne illness and recommends that diners avoid eating raw eggs. Commercial egg substitutes may be used in place of raw eggs in certain circumstances. Check egg substitute package for applications.