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T all-purpose flour 1 1/4 c water

From 300 Recipes For The Grill.

Source and licence

From 300 Recipes For The Grill, printed page 2, digitised by the Internet Archive: https://archive.org/details/300RecipesForTheGrill

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

  • 1/2 cup marinade
  • 2 T butter
  • 2 T vegetable oil
  • 2 T fresh parsley
  • 1 T tabasco pepper
  • 1 t fresh ginger

Method

  1. Directions: Trim fat from pork.
  2. Combine onion and the next 7 ingredients (onion through garlic) in a large zip-top heavy-duty plastic bag.
  3. Add pork;
  4. seal bag, and marinate in refrigerator for 30 minutes.
  5. Remove pork from bag, reserving marinade.
  6. Sprinkle salt and pepper over pork.
  7. Prepare grill.
  8. Place the pork on grill rack coated with cooking spray.
  9. Cover and cook for 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with 1/2 cup marinade.
  10. Cut the pork into 1/4-inch-thick slices;
  11. set aside, and keep warm.
  12. Place flour in a small saucepan.
  13. Gradually add remaining marinade and water, stirring with a wire whisk until blended.
  14. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly.
  15. Spoon gravy over pork;
  16. serve with mashed potatoes, if desired.
  17. Hot Grilled Trout **** 1/4 c fresh lemon juice 2 T butter (or margarine),Melted 2 T vegetable oil 2 T fresh parsley,Chopped 2 T sesame seeds 1 T tabasco pepper sauce 1 t fresh ginger,Grated 1/2 t salt 4 whole brook trout,cleaned -about 1,pound each Charcoal-grilled fish takes on a new level of flavor when marinated in this wonderful sauce, intensified by a full tablespoon of Tabasco sauce.
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