Monday, September 1, 2014

Grilled Pork Tenderloin with Mustard-Dill Sauce

Bon Appétit  | March 2011

]]> Grilled Pork Tenderloin with Mustard-Dill Sauce recipe

photo by José Picayo

yield
Makes 4 servings

active time
50 minutes

total time
50 minutes

Preparation

Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.

Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.

Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.

Per serving: 325 calories, 18 g fat, 1 g fiber

Nutritional analysis provided by Bon Appétit

my notes



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