Mustard-Glazed Pork Tenderloin

Name: Mustard-Glazed Pork Tenderloin
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps Creole seasoning; 227 grams Dijon mustard (1 cup); 79 milliliters orange juice; 680 grams pork tenderloins; 1 sprig Garnish: fresh thyme

Mustard-Glazed Pork Tenderloin might be just the main course you are searching for. One portion of this dish contains approximately 19g of protein, 4g of fat, and a total of 130 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up creole seasoning, pork tenderloins, orange juice, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Stir together first 3 ingredients.

Place pork in a shallow dish or a zip-top plastic freezer bag; pour mustard mixture over pork. Cover or seal, and chill 2 hours, turning occasionally.

Ingredients you will need

Mustard

Pork

Remove pork from marinade, discarding marinade.

Ingredients you will need

Marinade

Pork

Grill, covered with grill lid, over medium-high heat (350 to 40

Equipment you will use

Grill

10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 15

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Remove from grill; let stand until thermometer registers 16

Equipment you will use

Kitchen Thermometer

Grill

Let stand 5 more minutes before slicing.

Garnish, if desired.

Equipment

Grill

Kitchen Thermometer

Ingredients

Servings:

2Tbsps

Creole seasoning 227grams

Dijon mustard (1 cup)79milliliters

orange juice 680grams

pork tenderloins 1sprig

Garnish: fresh thyme

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Bodega Norton Malbec Reserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.