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Pork Tenderloin with Honey-Tequila Mustard

Recipe Introduction


From Lucinda's Cocina





List of Ingredients



• Marinade:
  
• 2 tablespoons whole-grain mustard
  
• 2 tablespoons honey
  
• 3 tablespoons tequila
  
• 1 tablespoon orange juice
  
• 2 teaspoons grated orange zest
  
• 1/4 to 1/2 teaspoon crushed dried red pepper flakes
  
• 1/4 teaspoon ground allspice
  
• 1/8 teaspoon ground cloves
  
• 2 tablespoons peanut oil
  
• Tenderloin:
  
• 2 pork tenderloins, 3/4 pound each, well-trimmed
  
• 3 cloves garlic, minced
  
• 2 teaspoons paprika or mild pure chili powder
  
• Salt and freshly ground pepper
  
• Tequila-Honey Mustard:
  
• 4 tablespoons whole-grain mustard
  
• 2 tablespoons honey
  
• 2 tablespoons finely chopped red onion
  
• 1 habanero or Scotch Bonnet pepper, seeded and minced
  
• 1 teaspoon grated orange zest
  
• 1 tablespoon tequila
  
• 1 tablespoon orange juice
  






Instructions



1. Mix together all ingredients for the marinade. Rub the tenderloins with the garlic, paprika, salt and pepper. Place meat in a dish and pour marinade over meat, turning to coat well. Cover and refrigerate 4 to 24 hours, turning meat occasionally.
   
   
2. To cook tenderloin, heat coals to white ash or heat grill to medium-hot. Drain meat and discard marinade. Grill meat until meat thermometer registers 160 degrees for medium doneness, about 16 to 21 minutes.
   
   
3. Meanwhile, mix together all ingredients for tequila-honey mustard. Slice meat into medallions and serve with tequila-honey mustard.
   
   
4. Pork tenderloin in tequila-honey mustard - makes 4 servings Per serving, including mustard: 292 calories (27 percent from fat), 8 grams total fat (2 grams saturated), 111 milligrams cholesterol, 14 grams carbohydrates, 37 grams protein, 298 milligrams sodium, 1 gram dietary fiber.
   
   
5. Makes 4 servings