This simple, tasty marinade is made with pantry and fridge-door staples. Lean pork tenderloin is a healthier alternative to pork chops, and is easier to prepare and serve. For a perfectly cooked tenderloin, grill to an internal temperature of no more than 150ºF (65ºC), leaving the meat slightly pink and juicy.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2009
- 2 tablespoons Dijon mustard
- 2 tablespoons grainy mustard
- 1 tablespoon minced fresh sage
- 1 tablespoon extra virgin olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon packed brown sugar
- 2 garlic cloves minced
- 1 lb pork tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb mini red potato quartered
- 2 tablespoons light mayonnaise
- 2 tablespoons chopped gherkin pickles
- 2 green onions chopped
MethodIn glass bowl, combine Dijon and grainy mustards, sage, oil, vinegar, sugar and garlic. Remove 1 tbsp (15 mL) and reserve for potato salad. Add pork to bowl, turning to coat. Cover and refrigerate for 10 minutes or for up to 8 hours.
Place pork on greased grill over medium heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 20 minutes. Sprinkle with half each of the salt and pepper. Let stand for 5 minutes before slicing.
Meanwhile, in saucepan of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Drain; let cool.
In bowl, combine mayonnaise, pickles, green onions, remaining salt and pepper, and reserved mustard mixture. Add potatoes; toss to coat. Serve with pork.
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Nutritional facts Per serving: about
- Sodium 867 mg
- Protein 28 g
- Calories 292.0
- Total fat 9 g
- Potassium 777 mg
- Cholesterol 64 mg
- Saturated fat 2 g
- Total carbohydrate 24 g
- Iron 19.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 23.0