Pork Tenderloin With Sweet And Hot Mustard
Updated October 10, 2023
- Total Time
- 25 to 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 to 20 minutes
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Ingredients
4 pork tenderloins, about 8 ounces each
4 tablespoons olive oil
¼ tablespoon sherry vinegar
½ cup sweet and hot mustard
4 cloves garlic, peeled and quartered
Freshly ground black pepper, to taste
Nutritional analysis per serving (12 servings)
1 gram carbs; 49 milligrams cholesterol; 139 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 1 gram fiber; 154 milligrams sodium; 16 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and trim excess fat from tenderloins and dry.
- Step 2
Beat the remaining ingredients together and pour into noncorrosive dish, which will hold the tenderloins.
- Step 3
Place tenderloins in marinade, turning to coat both sides. Cover and refrigerate at least 2 hours or overnight.
- Step 4
To cook, heat broiler and cover broiler pan with 2 layers of aluminum foil. Arrange tenderloins on foil and broil for 10 minutes on one side. Baste, turn and baste again and broil for 5 to 10 minutes longer, until tenderloins are barely pink in center.
- Step 5
Boil remaining marinade. Slice tenderloins and pour marinade and pan juices over slices. Serve with polenta.
Private Notes