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4-6
suggest servings
| 2 | tablespoons | dijon mustard | |
| 2 | tablespoons | barbecue sauce | |
| 2 | tablespoons | olive oil | |
| 1 | teaspoon | rosemary leaves | dried |
| 1 | x | salt and black pepper | freshly ground, to taste |
| 16 | ounces | pork tenderloin | halved and butterflied |
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
| % Daily Value* | |
| Total Fat 11.0g | 16% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 340mg | 14% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 0.0g | 2% |
| Sugars 5.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 1% | Vitamin C | 2% | |
| Calcium | 2% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Once a year when I was a boy, my parents and I would visit my paternal grandparents at their farm in Virginia. Tucked away in the Blue Ridge Mountains in...
THIS WAS THE BEST EVER HOWEVER DID NOT GIVE FLOUR MEASURMENTS SO I ADDED APROX. 1 CUP
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