Peppered Garlic Pork Tenderloin
Mustard and pork were made for each other, but there's a better way to enjoy the combo than on a hot dog. Try this method, and you'll never miss your "dog." Be sure to use whole-grain mustard, and the grainier the better.
1 garlic clove, crushed
1 tablespoon fresh rosemary, or 1 teaspoon dried
1 tablespoon fresh oregano, or 1 teaspoon dried
3/4 cup whole-grain mustard
1/4 cup or more red wine
1/4 teaspoon each sea salt and crushed cracked black peppercorns
1 pork tenderloin (about 3/4 pound)
Place all the ingredients except the pork in a large, sturdy resealable plastic bag and mix thoroughly. Add a little more wine if the marinade is not liquid enough. Add pork and reseal. Marinate in refrigerator at least 2 hours and preferably overnight.
Preheat a gas grill on high or use a grill pan.
When grill is hot, remove meat from the marinade and grill, turning frequently, until an instant-read meat thermometer indicates 170°F.
Remove to a carving board and let stand for 5 to 10 minutes, then slice thinly across the grain on the diagonal.
Serve over greens of your choice.
Per serving: calories, g total fat (g saturated), mg cholesterol, g dietary fiber, g carbohydrate, g protein, mg sodium.