Grilled Pork with Hot Mustard Recipe

4.5 1 2
Grilled Pork with Hot Mustard Recipe
Grilled Pork with Hot Mustard Recipe photo by Taste of Home
Publisher Photo

Grilled Pork with Hot Mustard Recipe

Read Reviews
4.5 1 2
Publisher Photo
I love Chinese food, and this soy-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 25 min.

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons dry red wine or chicken broth
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 2 pork tenderloins (3/4 pound each)
  • HOT MUSTARD:
  • 1/4 cup Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon prepared horseradish
  • 2 teaspoons sesame seeds, toasted

Directions

In a large resealable plastic bag, combine the first five ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 12-15 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard. Yield: 6 servings.
Originally published as Grilled Pork with Hot Mustard in Light & Tasty June/July 2001, p27

Nutritional Facts

4 ounce-weight: 197 calories, 7g fat (2g saturated fat), 62mg cholesterol, 408mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons dry red wine or chicken broth
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 2 pork tenderloins (3/4 pound each)
  • HOT MUSTARD:
  • 1/4 cup Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon prepared horseradish
  • 2 teaspoons sesame seeds, toasted
  1. In a large resealable plastic bag, combine the first five ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 12-15 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
  3. In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard. Yield: 6 servings.
Originally published as Grilled Pork with Hot Mustard in Light & Tasty June/July 2001, p27

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MY REVIEW
whateverfood User ID: 1336157 87011
Reviewed Jun. 13, 2008

"I wonder if the Mustard sauce could be used as a baste during the last 10 minutes or so on the grill? One less dish..."

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