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Ingredientes
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Barbecue sauce
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Dry rosemary Salt and freshly grnd pepper
- 16 ounce Pork tenderloin, halved and butterflied
Direcciones
- In a shallow nonreactive dish combine the mustard, barbecue sauce and extra virgin olive oil; season with rosemary, salt and pepper.
- Turn butterflied pcs of tenderloin in the mix and marinate for 30 min at least or possibly for an hour (while marinating, take the time to prepare the side dish)
- Preheat your grill or possibly broiler and broil for 6 to 7 min a side only; let tenderloin rest on a cutting board for 10 min before cutting it on the bias into thin slices.
- Yield: 3 to 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 195 | |
| Calories from Fat 84 | 43% |
| Total Fat 9.41g | 12% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 240mg | 10% |
| Potassium 458mg | 13% |
| Total Carbs 3.57g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.34g | 2% |
| Protein 22.9g | 37% |
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