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55 minutes
Prep: 40 minutes
Cook: 15 minutes
223 calories per serving view nutrition facts
4-6
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| 2 | tablespoons | dijon mustard | |
| 2 | tablespoons | barbecue sauce | |
| 2 | tablespoons | olive oil | |
| 1 | teaspoon | rosemary leaves | dried |
| 1 | x | salt and black pepper | freshly ground, to taste |
| 16 | ounces | pork tenderloin | halved and butterflied |
In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.
Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish)
Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest
| % Daily Value* | |
| Total Fat 11.0g | 16% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 340mg | 14% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 0.0g | 2% |
| Sugars 5.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 1% | Vitamin C | 2% | |
| Calcium | 2% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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What a luscious recipe! The chicken falls off the bone and the savory 'gravy' is awesome soaked in the whole grain peasant bread. My only question is, "where is the baking?". I cooked this on the stove top in my dutch oven.
