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Ingredients

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Directions

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  • Trim fat from tenderloins. Place tenderloins in a plastic bag set in a shallow dish. For marinade, combine apple juice, vinegar, shallots, mustard, oil, brown sugar, soy sauce, and pepper. Pour over meat; close bag. Marinate in refrigerator for 30 minutes, turning bag occasionally.

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  • In a grill with a cover arrange preheated coals around a drip pan. Drain tenderloins, reserving marinade. Place tenderloins on the grill rack directly over medium-hot coals; grill for 8 minutes, turning once to brown both sides. Move tenderloins over drip pan; insert meat thermometer in center of thickest tenderloin. Cover and grill for 15 to 20 minutes more or until meat thermometer registers 160 degree F.

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Instructions Checklist
Instructions Checklist
  • Meanwhile, for sauce, pour reserved marinade into a medium saucepan. Bring to boiling and reduce heat. Simmer, uncovered, about 8 minutes or until reduced to 2/3 cup. Slice the tenderloins across the grain. Serve with the sauce. If desired, sprinkle with chives. Makes 6 servings.

Nutrition Facts

215 calories; 9 g total fat; 2 g saturated fat; 81 mg cholesterol; 280 mg sodium. 7 g carbohydrates; 0 g fiber; 26 g protein; 82 RE vitamin a; 1 mg vitamin c; 20 mg calcium; 2 mg iron;

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