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Barbecued Grilled Pork Tenderloin (mf)

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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)
----------------------------------------------
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


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