FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK TENDERLOIN >>>>> >  Mustard & Sage Pork Tenderloin

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

MUSTARD AND SAGE PORK TENDERLOIN

Quick-Fix Southern
by Rebecca Lang

Serving pork tenderloin to a crowd is a fast and easy way to feed a bunch of friends or fans. This recipe is easily doubled or tripled to satisfy any guest list. Feel free to marinate the pork longer than 4 hours, even as long as a day.
Marinating time: 4 hours
Serves 6

INGREDIENTS

    · 1/4 cup olive oil
    · 3 tablespoons apple cider vinegar
    · 1 tablespoon coarse-grained mustard
    · 1 tablespoon finely chopped fresh sage
    · 2 cloves garlic, minced
    · 1/4 teaspoon salt
    · 1/4 teaspoon freshly ground black pepper
    · 2 (1-pound) pork tenderloins

    · 1/4 cup mayonnaise
    · 2 tablespoons milk
    · 2 tablespoons coarse-grained mustard
    · 1 teaspoon finely chopped sage


DIRECTIONS

Combine the olive oil, vinegar, mustard, sage, garlic, salt, and pepper in a small bowl. Trim the silver skin off the pork tenderloins. Place the pork in a large resealable plastic bag and add the marinade. Marinate in the fridge for 4 hours.

To make the Creamy Sage Sauce, whisk together the mayonnaise, milk, mustard, and sage in a small mixing bowl. Chill until serving.

Heat the grill to medium (about 350°F).

Remove the tenderloins from the bag and discard the marinade. Grill the tenderloins, turning to cook all sides, for 20 minutes, or until the meat registers 150°F with a meat thermometer. Let the pork rest for at least 5 minutes before slicing. Serve with Creamy Sage Sauce.
 

TIPS:
• The silver skin is a ribbon-like tendon that runs about three quarters of the length of the tenderloin. If cooked, it becomes very tough and rubbery. Slip the blade of a very sharp knife underneath the tendon and gently slice it off.
• Take raw meat out to the grill on a pan or platter covered in plastic wrap or foil. After the meat is moved to the grill, uncover the platter and it's clean and ready for when the meat is done.

 

 

RELATED RECIPES

  PORK TENDERLOIN >>>>>   |   Apple Cranberry Pork Roast   |   Apple Cream Pork Tenderloin   |   Apple Pecan Tenderloin   |   Apple & Potato Pork Tenderloin   |   Applesauce Stuffed Tenderloin   |   Apricot Basted Pork Sate   |   Apricot Mustard Grilled Tenderloin   |   Artichoke Hazelnut Pork   |   Asian Grilled Pork Tenderloin   |   Blackberry Grilled Pork Tenderloin   |   Blueberry Onion Pork Tenderloin   |   Blueberry Rum Marinated Pork   |   Brandy Braised Tenderloin   |   Char Grilled Tenderloin, Peach Salsa   |   Chile Coriander Pork Tenderloin   |   Garlic Roast Pork Tenderloin   |   Glazed Pork Tenderloin   |   Grilled Garlic Rosemary Tenderloin   |   Grilled Pork with Hot Mustard   |   Herbed Pork Tenderloin   |   Herb Rubbed Pork Tenderloin   |   Honey Thyme Pork   |   Horseradish Tomato Tenderloin   |   Italian Stuffed Pork Tenderloin   |   Jamaican Pork Tenderloin Roast   |   Maple Glazed Pork Tenderloin   |   Maple Mustard Pork Tenderloin   |   Maple Pork On A Maple Plank   |   Maple Roasted Pork Tenderloin   |   Marinated Pork Tenderloin   |   Mock Duck   |   Mustard & Sage Pork Tenderloin   |   New England Pork Tenderloin   |   Orange Baked Pork Tenderloin   |   Pepper Crusted Pork Tenderloin   |   Peppered Pork Tenderloin   |   Pork Tenderloin with Bergamot Sauce   |   Pork Tenderloin w/Apple Stuffing   |   Pork Tenderloin, Cheddar Stuffing   |   Pork Tenderloin, Cherry Marmalade   |   Pork Tenderloin w/Onion Rhubarb   |   Pork Tenderloin with Pancetta   |   Pork Tenderloin with Rice Stuffing   |   Pork with Rhubarb Chutney   |   Pork Tenderloin w/Tomato Coulis   |   Roasted Tenderloin w/Herb Rub   |   Savory Grilled Pork Tenderloin   |   Sesame Soy Pork Tenderloin   |   Smoke & Fire Pork Tenderloin   |   Southwest Spiced Roast   |   Tenderloin, Fig & Chipotle Onions   |   Vanilla Cider Pork  
  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages