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 Information
Nutritional analysis per serving (12 servings)
138 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 16 grams protein; 49 milligrams cholesterol; 154 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 servings
Preparation
- Wash and trim excess fat from tenderloins and dry.
- Beat the remaining ingredients together and pour into noncorrosive dish, which will hold the tenderloins.
- Place tenderloins in marinade, turning to coat both sides. Cover and refrigerate at least 2 hours or overnight.
- 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.
- Boil remaining marinade. Slice tenderloins and pour marinade and pan juices over slices. Serve with polenta.
25 to 30 minutes
Dining and Cooking