Smoky orange & Dijon tenderloin

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PREP TIME

5 min

Makes

4 servings

* PLUS Grilling Time: 10 minutes

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
42.2 g,
Carbohydrates
5.8 g,
Fat
12.6 g,
Fibre
0.5 g,
Sodium
227 mg.

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.

Recipes

Lomo Saltado

Total 35 min