Recipe courtesy of Michele Urvater
Barbecued Grilled Pork Tenderloin
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 217
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 74
- Sodium
- 319
- Total: 1 hr 5 min
- Prep: 40 min
- Cook: 25 min
Ingredients
2 tablespoons each of Dijon mustard, barbecue sauce and olive oil
1 teaspoon dried rosemary
Salt and freshly ground pepper
16 ounce pork tenderloin, halved and butterflied
Directions
- In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.
- Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish)
- Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices.