Butterflied Mustard Garlic Pork

Butterflied Mustard Garlic Pork 150 Author: Canadian Living Credits: Butterflied Mustard Garlic Pork 150


  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2007

Ingredients

  • 1 pork tenderloin about 1 lb/500 g
  • 3 tablespoons grainy mustard
  • 1 tablespoon vegetable oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons packed brown sugar
  • 2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 minced cloves of garlic

Method

Trim any fat from pork. Cut lengthwise almost but not all the way through; open like book.

In large shallow dish, combine mustard, vegetable oil, vinegar, sugar, sesame oil, salt, pepper and garlic; remove 2 tbsp (25 mL) of the marinade and set aside. Place pork in remaining marinade, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Place on greased grill over medium-high heat; close lid and grill, turning once and brushing with reserved marinade, until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before serving.

Serve with: Barbecued Mini-Potatoes


More pork recipes:

Nutritional facts Per serving: about

  • Sodium 346 mg
  • Protein 28 g
  • Calories 217.0
  • Total fat 10 g
  • Cholesterol 61 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Butterflied Mustard Garlic Pork

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