Smoky orange & Dijon tenderloin
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- Prep Time5 mins
- Total Time5 mins
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
2 pork tenderloins
2 tbsp frozen undiluted orange juice concentrate
3 tbsp Dijon mustard
2 tbsp vegetable oil
1 tsp paprika, preferably smoked
1 tsp ground ginger
1 tsp garlic powder
Instructions
Oil grill and heat barbecue to medium. Slice each tenderloin into 5 portions. Working with 1 piece at a time, place cut side up on a cutting board and cover with a sheet of waxed paper. Gently press down with the palm of your hand or use the bottom of a frying pan to flatten slightly. Repeat with remaining pieces. Pieces should be same thickness.
In a medium-size bowl, using a fork, mash juice concentrate. Then stir in Dijon, oil, paprika, ginger and garlic powder until evenly mixed. Mixture will be thick. Add meat and toss to evenly coat.
Place meat on grill. Barbecue, covered, turning often, until pork feels firm to the touch, 10 to 18 minutes. Remove to a platter. Delicious with green beans and rice.
Nutrition (per serving)
Calories 311, Protein 42.2g, Carbohydrates 5.8g, Fat 12.6g, Fibre 0.5g, Sodium 227mg.
Cut lean and healthy pork tenderloin into small steaks for speedy grilling.
Indoor Sizzle
Preheat grilling machine to medium-high. Place pork on grill. Grill with lid closed, 5 to 7 minutes.
What Is Smoked Paprika?
Smoked paprika comes from Spain. The peppers used to make paprika are first wood-smoked before grinding, giving them a robust, smoky flavour. There are three varieties of smoked paprika: dulce (sweet), agridulce (semi-sweet) or picante (hot). All will work well for this recipe. Look for smoked paprika in gourmet food shops.