Butterflied Mustard Garlic Pork
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Butterflied Mustard Garlic Pork
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 217 |
| pro | 28 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 0 |
| chol | 61 mg |
| sodium | 346 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 11 |
| vit C | 2 |
| folate | 2 |
Ingredients
- 1 pork tenderloin, about 1 lb/500 g
- 3 tbsp grainy mustard
- 1 tbsp vegetable oil
- 1 tbsp rice vinegar
- 2 tsp packed brown sugar
- 2 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 minced cloves of garlic
Preparation
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:
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:
Source : Canadian Living Magazine: June 2007
- Keywords : Main Course; Grill/Barbecue; Pork; Marinating; Mustard; Garlic;
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