Although pork tenderloin is not tough and doesn't need to be marinated, it lends itself deliciously to a marinade for flavour. Cook extra to enjoy cold or in a salad the next night. Bake some potatoes on the grill and serve with a spinach salad.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2003
MethodIn bowl, whisk together vinegar, mustard, oil, thyme, salt and pepper; add pork, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Reserving marinade, place pork on greased grill over medium-high heat; brush with marinade. Close lid and grill, turning once, until just a hint of pink remains inside, about 20 minutes.
Brush both sides of pork with marmalade, turning after 30 seconds. Transfer to cutting board; tent with foil and let stand for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap and refrigerate for up to 2 days.) To serve, slice diagonally.
Nutritional facts Per each of 6 servings: about
- Sodium 183 mg
- Protein 27 g
- Calories 185.0
- Total fat 6 g
- Cholesterol 61 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 11.0
- Folate 4.0
- Calcium 1.0
- Vitamin C 2.0