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- 2 pounds pork tenderloins
- 1/2 teaspoon onion powder
- 1/3 cup bottled stir-fry sauce
- 1/4 teaspoon ground black pepper
- 1/2 cup light mayonnaise
- 3 tablespoons bottled stir-fry sauce
- 2 tablespoons Dijon-style mustard
- 1 teaspoon cooking oil
- Stir-fried pea pods and carrots (optional)
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.
- Servings Per Recipe 6,
- cal. (kcal) 270,
- Fat, total (g) 10,
- chol. (mg) 105,
- sat. fat (g) 2,
- carb. (g) 8,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 3,
- sugar (g) 1,
- pro. (g) 34,
- vit. C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 810,
- Potassium (mg) 515,
- calcium (mg) 10,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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