Photo: Sam Loyd
Mustard-Glazed Pork Tenderloin
8 ingredients
openrecipes
Pork tenderloins are perfect for the grill and for our hectic lifestyles because this cut cooks fairly quickly and can feed a lot of people. For delicious success every time, remove the silver skin on the tenderloins before cooking, grill over medium heat and don’t overcook the meat.
Estimated Nutrition (whole recipe, rough)
338
Calories
28g
Protein
14g
Fat
18g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Red Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup tamari or reduced-sodium soy sauce
- 1/4 cup firmly packed light brown sugar
- 2 Tbs. dry sherry
- 1/2 tsp. granulated garlic
- 1/2 tsp. ground cinnamon
- 2 pork tenderloins, each 1 1/2 to 2 lb., silver skin removed
- 1 jar (10 oz.) red currant jelly
- 2 Tbs. Dijon, English or other spicy mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes