Ingredients
- 4 pork tenderloins
- about 8 ounces each
- 4 tablespoons olive oil
- 1/4 tablespoon sherry vinegar
- 1/2 cup sweet and hot mustard
- 4 cloves garlic
- peeled and quartered
- Freshly ground black pepper
- to taste
Instructions
- Wash and trim excess fat from tenderloins and dry.
- Beat the remaining ingredients together and pour into noncorrosive dish, which will hold the tenderloins.
- Place tenderloins in marinade, turning to coat both sides.
- Cover and refrigerate at least 2 hours or overnight.
- To cook, heat broiler and cover broiler pan with 2 layers of aluminum foil.
- Arrange tenderloins on foil and broil for 10 minutes on one side.
- Baste, turn and baste again and broil for 5 to 10 minutes longer, until tenderloins are barely pink in center.
- Boil remaining marinade.
- Slice tenderloins and pour marinade and pan juices over slices.
- Serve with polenta.
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