| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork/ham-mt, Bbq-mt |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Barbecue sauce |
| 2 |
tb |
Olive oil |
| 1 |
ts |
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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