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Peking Pork Tenderloin with Dijon Sauce

Makes: 6 to 8 servings
Prep 10 mins Chill 1 hr 30 mins Grill 30 mins Stand 10 mins
Peking Pork Tenderloin with Dijon Sauce
Ingredients
  • 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)
Directions

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)
  • 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 (g) 8,
  • Cobalamin (Vit. B12) (g) 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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