Grilled Pork Tenderloin with Mustard Seeds
Preparation and cooking 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 in this color 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://www.nal.usda.gov/fnic/foodcomp/search/
