| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bbq-mt, Pork/ham-mt | 4 | Servings | |
INGREDIENTS
| 2 | T | Dijon mustard |
| 2 | T | Barbecue sauce |
| 2 | T | Olive oil |
| 1 | t | Dried rosemary |
| Salt and freshly ground | ||
| pepper | ||
| 16 | oz | Pork tenderloin, halved and |
| butterflied |
INSTRUCTIONS
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. Yield: 3 to 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6697 Posted to MC-Recipe Digest V1 #626 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 146
Total Fat: 16.3g
Cholesterol: 106.6mg
Sodium: 326.7mg
Potassium: 536.9mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 2.8g
Protein: 34.3g