1 (8 oz) jar Dijon mustard (1 cup)
1/3 cup orange juice
2 tablespoons Creole seasoning
1 ½ lbs pork tenderloins
Stir together first 3 ingredients. Place pork in a shallow dish or zip-top plastic freezer bag; pour mustard mixture over pork. Cover or seal, and chill 2 hours, turning occasionally. Remove pork from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350 to 400) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove from grill; let stand until thermometer registers 160 degrees. Let stand 5 more minutes before slicing.
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