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It's summer! We do most of our summer cooking outdoors. It's a great way to entertain - even if it's just family. Pork tenderloin is one of our favorite meats to do on the grill. Enjoy the season!
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There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Grilled Pork Tenderloin with Mustard Seeds
Total time: 35 minutes
This is fun to cook on the barbecue grill: all the mustard seeds pop as they get hot. The rub makes the tenderloin rather black, but not too spicy. The sauce helps keep it moist. Remember, slightly pink is perfect!
Ingredients:
- 1 pork tenderloin, 450gr, 15.8oz
- 1 tbs paprika, 6.3gr, .22oz
- 1 tbs mustard seed, 3.75gr, .13oz
- 1 tbs garlic powder, 8.4gr, .29oz
- 1 tbs olive oil, 13.5gr, .48oz
- Basting Sauce
- 3 tbs Dijon mustard, 45gr, 1.6oz
- 2 tbs red wine vinegar, 30gr, 1oz
- 1 tbs olive oil, 13.5gr, .48oz
Instructions:
- Mix paprika, mustard seeds and garlic powder.
- Rub olive oil all over pork then add dry rub and press into pork.
- Cook on barbecue grill or in 400F oven for 25 - 30 minutes. Turn occasionally to brown on all sides.
- Mix mustard, vinegar, oil, and use to baste pork after 15 minutes. Baste 2 - 3 times.
- When you think pork is done, (it should feel fairly firm but not totally stiff when you pick it up) slice into the middle to check. It will be moist when not overcooked. When done to your taste, slice and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 892 / 446 Total Carbohydrates: 14 / 7 Dietary Fiber: 6 / 3 Total Fat: 60 / 30 Saturated Fat: 9 / 4.5 Cholesterol: 292 / 146 Protein: 102 / 51 Calcium: 94 / 47 Sodium: 755 / 377.5 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
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