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Mustard Marinated Pork Tenderloin and Dried Cherry Salsa
PORK14Ingredients
30Minutes
500Calories
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Description
Entertain and serve a terrific dish. Marinate the meat and mix the salsa together the night before. Then when your guests arrive, fire up the grill and serve with buttered couscous and steamed green beans.
Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- Place tenderloins in self-sealing bag; mix together remaining ingredients (olive oil, Dijon-style mustard, 1/4 cup red wine vinegar, 2 Tbs lime juice, red pepper flakes) except salsa (instructions follow), pour over pork, seal bag and refrigerate 4-24 hours.
- Remove tenderloins from marinade and grill over medium-hot coals, turning occasionally to brown evenly, for 20 minutes, until internal temperature reads 145 degrees F. Remove tenderloins from grill, let rest 5 minutes before slicing to serve with Dried Cherry Salsa (instructions follow).
- Dried Cherry Salsa: In small bowl, stir together dried cherries, cherry jam, 2 Tbs red wine vinegar, lime zest, brown sugar, green onion and jalapeno chile (wear rubber gloves when handling hot chiles). Season with salt to taste. Let stand at room temperature for up to an hour to let flavors blend; cover and refrigerate up to one day. Bring to room temperature before serving.
NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories500Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol110mg37% |
Sodium230mg10% |
Potassium800mg23% |
Protein38g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber2g8% |
Sugars15g |
Vitamin A4% |
Vitamin C10% |
Calcium4% |
Iron15% |
* 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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