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Full Online Book HomeLearning KitchenOutdoor_cooking - Pork - Tangy Pork Tenderloin
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Outdoor_cooking - Pork -  Tangy Pork Tenderloin Post by :Richard_Perez Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3373

Click below to download : Outdoor_cooking - Pork - Tangy Pork Tenderloin (Format : PDF)

Outdoor_cooking - Pork - Tangy Pork Tenderloin

(plan ahead--needs to marinate)

2 pork tenderloins (1 pound each)
2/3 cup honey
1/2 cup Dijon mustard
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon salt


Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. Drain and discard marinade.

Grill pork, covered, over indirect heat for 8-9 minutes on each side or until meat juices run clear and a meat thermometer reads 160 to 170 degrees.

In a sauce pan, warm the reserved sauce; serve with pork. Yield: 6 servings.
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Outdoor_cooking - Pork -  Tangy Pork Tenderloin By Terra80 Outdoor_cooking - Pork - Tangy Pork Tenderloin By Terra80

Outdoor_cooking - Pork -  Tangy Pork Tenderloin By Terra80
2 pork tenderloins 2/3 c. honey 1/2 c. Dijon mustard 1/4-1/2 t. chili powder 1/4 t. salt Place pork tenderloins in lg. resealable plastic bag or shallow glass container. In a bowl, combine remaining ingredients and set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate at least 4 hours, turning occasionally. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes each side or til juices run clear and thermometer reads 160º-170º. In saucepan, warm reserved sauce. Serve with pork. Yield: 6 servings
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