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    Diabetic Grilled Pork Tenderloin With Mustard, Rosemary And Apple Marinade

    Source of Recipe

    Marla

    List of Ingredients

    Diabetic Grilled Pork Tenderloin With Mustard,
    Rosemary And Apple Marinade

    - 1/4 cup frozen apple juice concentrate
    - 2 tablespoons plus 1-1/2 teaspoons Dijon mustard
    - 2 tablespoons extra-virgin olive oil, divided
    - 2 tablespoons chopped fresh rosemary or thyme
    - 4 cloves garlic, minced
    - 1 teaspoon crushed black peppercorns
    - 2 (12 ounce) pork tenderloins, trimmed of fat
    - 1 tablespoon minced shallot
    - 3 tablespoons port or brewed black tea
    - 2 tablespoons balsamic vinegar
    - 1/4 teaspoon salt, or to taste
    - Freshly ground pepper to taste


    Recipe

    Whisk apple juice concentrate, 2 tablespoons mustard,
    1 tablespoon oil, rosemary (or thyme), garlic and peppercorns
    in a small bowl. Reserve 3 tablespoons marinade for basting.

    Place tenderloins in a shallow glass dish and pour the
    remaining marinade over them, turning to coat. Cover and
    marinate in the refrigerator for at least 20 minutes or
    for up to 2 hours, turning several times.

    Heat a grill or broiler.

    Combine shallot, port (or tea), vinegar, salt, pepper
    and the remaining 1-1/2 teaspoons mustard and 1 tablespoon
    oil in a small bowl or a jar with a tight-fitting lid;
    whisk or shake until blended. Set aside.

    Grill or broil the tenderloins, turning several times and
    basting the browned side with the reserved marinade, until
    just cooked through, 15 to 20 minutes. (An instant-read
    thermometer inserted in the center should register 155 degrees F.
    The temperature will increase to 160 degrees F. during resting.)

    Transfer the tenderloins to a clean cutting board, tent with
    foil and let them rest for about 5 minutes before carving them
    into 1/2-inch-thick slices. Arrange the pork slices on plates
    and drizzle with the shallot dressing. Serve immediately.

    Yield: 6 servings


    Nutritional Information Per Serving (1/6 of recipe):
    Calories: 214, Fat: 9 g, Cholesterol: 63 mg, Carbohydrate: 8 g,
    Protein: 23 g, Fiber: 0 g, Sodium: 229 mg
    Diabetic Exchanges: 1/2 Other Carbohydrate, 3 Lean Meat


 

 

 


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