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Full Online Book HomeLearning KitchenOutdoor_cooking - Pork Tenderloin With Tequila-honey Mustard
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Outdoor_cooking - Pork Tenderloin With Tequila-honey Mustard Post by :redrose105 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2506

Click below to download : Outdoor_cooking - Pork Tenderloin With Tequila-honey Mustard (Format : PDF)

Outdoor_cooking - Pork Tenderloin With Tequila-honey Mustard

Marinade:
2 tablespoons whole-grain mustard
2 tablespoons honey
3 tablespoons tequila
1 tablespoon orange juice
2 teaspoons grated orange zest
1/4 to 1/2 teaspoon crushed dried red pepper flakes
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 tablespoons peanut oil

Tenderloin:
2 pork tenderloins, 3/4 pound each, well-trimmed
3 cloves garlic, minced
2 teaspoons paprika or mild pure chili powder
Salt and freshly ground pepper

Tequila-honey mustard:
4 tablespoons whole-grain mustard
2 tablespoons honey
2 tablespoons finely chopped red onion
1 habanero or Scotch Bonnet pepper, seeded and minced
1 teaspoon grated orange zest
1 tablespoon tequila
1 tablespoon orange juice


Mix together all ingredients for the marinade. Rub the tenderloins with the garlic, paprika, salt and pepper. Place meat in a dish and pour marinade over meat, turning to coat well. Cover and refrigerate 4 to 24 hours, turning meat occasionally.

To cook tenderloin, heat coals to white ash or heat grill to medium-hot. Drain meat and discard marinade. Grill meat until meat thermometer registers 160 degrees for medium doneness, about 16 to 21 minutes.

Meanwhile, mix together all ingredients for tequila-honey mustard. Slice meat into medallions and serve with tequila-honey mustard.

Pork tenderloin in tequila-honey mustard - makes 4 servings Per serving, including mustard: 292 calories (27 percent from fat), 8 grams total fat (2 grams saturated), 111 milligrams cholesterol, 14 grams carbohydrates, 37 grams protein, 298 milligrams sodium, 1 gram dietary fiber.

-- From Lucinda's Cocina
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