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Peking Pork Tenderloin with Dijon Sauce

Stir-fry sauce, Dijon-style mustard, and mayonnaise flavor this grilled pork main dish recipe. For a complementary chilled beverage, serve red wine or dark beer.

2.5 by 3 people
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  • Makes: 6 servings
  • Prep: 10 mins
  • Chill: 1 hr 30 mins
  • Grill: 30 mins

Peking Pork Tenderloin with Dijon Sauce



  1. Sprinkle meat with onion powder. Place in a shallow baking dish. Pour the 1/3 cup stir-fry sauce over meat. Sprinkle with pepper. Cover and chill for 1-1/2 hours.
  2. Meanwhile, in a small bowl, whisk together mayonnaise, the 3 tablespoons stir-fry sauce, mustard, and oil. Cover and chill sauce until serving time.
  3. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted into the center of tenderloin registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust heat for indirect cooking. Grill as above.)
  4. Remove meat from grill. Cover with foil; let stand for 10 minutes before carving. (The meat's temperature will rise about 5 degrees F during standing.) Cut meat into 1/2-inch-thick slices. Serve with sauce and, if desired, pea pods and carrots. Makes 6 to 8 servings.

Nutrition Facts (Peking Pork Tenderloin with Dijon Sauce)

    Per serving:
  • 270 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 105 mg chol.,
  • 810 mg sodium,
  • 8 g carb.,
  • 1 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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