- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2007
Ingredients
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
- Folate 2.0
- Calcium 2.0
- Vitamin C 2.0
