Barbecued Grilled Pork Tenderloin
Yield
4 servingsPrep
40 minCook
15 minReady
55 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
barbecue sauce
|
|
| 3E+1 | ml |
olive oil
|
|
| 5 | ml |
rosemary leaves
dried |
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 462.4 | ml/g |
pork tenderloin
halved and butterflied |
|
Directions
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
