Tangy Grilled Pork Tenderloin
Tangy Grilled Pork Tenderloin might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains about 32g of protein, 6g of fat, and a total of 310 calories. It will be a hit at your The Fourth Of July event. If you have chili powder, dijon mustard, pork tenderloin, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt.
Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
Prepare the grill for indirect heat.
Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or to desired doneness.
Recommended wine: Malbec, Pinot Noir, Sangiovese
Pork Tenderloin works really well 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. The La Celia Pioneer Malbec with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
![La Celia Pioneer Malbec]()
La Celia Pioneer Malbec
The 2017 Finca La Celia Pioneer Malbec is an attractive wine with aromas of fresh and ripe fruit, in perfect harmony with the delicacy of the violets and oak aging notes. Very good attack on the palate, with fruity concentration, typical of Malbec, palate medium firm but at the same time elegant. It is an ideal Malbec to drink with the Argetine roast beef with typical “empanadas”.