Maple-pepper-coated pork tenderloin
Chatelaine
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© Royalty-Free/Masterfile
Pork tenderloin's rise in popularity is partly due to the fact that it is low in fat, yet always tender and moist – as long as you don't overcook it.
Ingredients
-
1 tbsp
maple syrup
-
2 tbsp
grainy
mustard
-
1 tbsp
vegetable oil
-
1 tsp
coarsely ground black
pepper
, or sambal oelek (optional)
-
2
pork tenderloins
, each about 375 g
Instructions
- Oil grill and preheat barbecue to high or oven to 375F (190C). In a small bowl, whisk syrup with mustard, oil and pepper, if using. Evenly rub or brush mixture all over pork.
- Place coated tenderloins on grill. Reduce heat to medium-high and barbecue with lid down but turning often, until meat feels firm to the touch. This will take from 15 to 18 minutes depending on thickness of tenderloins. Or roast on a baking sheet, without turning, for 25 to 30 minutes. Remove from grill or oven to a cutting board. Tent with foil and leave for 5 minutes before slicing.
Nutrition (per serving)
- Calories
- 255,
- Protein
- 36.2 g,
- Carbohydrates
- 3.5 g,
- Fat
- 9.9 g,
- Sodium
- 184 mg.
