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Mustard-Grilled Pork

Source of Recipe


Bon Appétit, July 2008



List of Ingredients



• Nonstick vegetable oil spray
  
• ½ cup Dijon mustard
  
• ¼ cup mayonnaise
  
• 1 Tbsp chopped fresh tarragon
  
• 1 Tbsp (packed) golden brown sugar
  
• 2 pounds trimmed boneless pork loin, cut crosswise into ½-inch-thick slices
  






Instructions



1. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
   
   
2. Whisk mustard, mayonnaise, tarragon and brown sugar in medium bowl. Brush mustard sauce generously on both sides of pork cutlets.
   
   
3. Grill pork until just cooked through and firm to touch, 2 to 3 minutes per side. Transfer to plates.
   
   Makes 6 servings.
   
   ............
   
   Serve with:
   
   GRILLED RED AND GREEN CABBAGE SLAW
   
   Nonstick vegetable oil spray
   • ½ cup tarragon vinegar
   • ½ cup sugar
   • ½ cup vegetable oil (plus additional for brushing)
   • 2 Tbsp Dijon mustard
   • 1 Tbsp chopped fresh tarragon
   • 1 medium head red cabbage, quartered through core
   • 1 medium head green cabbage, quartered through core
   • 1 bunch green onions (about 6), trimmed
   
   Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, ½ cup oil, mustard and tarragon in medium bowl. Season dressing with salt and pepper.
   
   Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on one side, 2 to 3 minutes. Transfer vegetables to work surface.
   
   Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
   
   Makes 6 servings.