Grilled Pork Tenderloin With Mustard-Caper Sauce

By á-170456

Ingredients

• MUSTARD-CAPER SAUCE:
• 3 tablespoons whole-grain Dijon mustard
• 2 large egg yolks
• 2 green onions, white and green parts minced
• 1/4 teaspoon minced fresh marjoram
• 2 tablespoons lemon juice
• 3/4 cup olive oil
• 1/4 cup canola oil
• 1/2 cup heavy cream whipped until it
• forms soft peaks
• 2 tablespoons capers well drained
• DERLOINS:
• 3 pork tenderloins - (12 to 16 oz ea)
• 2 tablespoons garlic salt
• 2 teaspoons onion salt
• 1 tablespoon finely-ground black pepper
• 3 tablespoons olive oil

Details

Servings 6

Preparation

Step 1

Mustard-Caper Sauce: Combine the mustard, egg yolks, green onions, marjoram and lemon juice in a food processor and process until pale and creamy. With the machine running, add the oils in a thin, steady stream through the feed tube until the sauce is thickened.

Transfer into a large bowl and fold in the whipped cream and capers. Refrigerate until ready to serve.

Tenderloins: Trim the tenderloins of fat and silver skin. Mix the garlic salt, onion salt and pepper in a small bowl. Rub the tenderloins with olive oil and season evenly with spice mixture.

Place the tenderloins directly over the coals of a hot barbecue. Cover and cook 8 to 10 minutes; turn, cover and cook until an instant-read thermometer inserted into the center registers at least 140 degrees, 8 to 10 minutes longer. If you like your pork more done, aim for 155 to 160 degrees.

Let the tenderloins rest for 10 minutes before slicing. Slice thinly and top with Mustard-Caper Sauce down the center; pass the rest of the sauce separately. May be served hot or cold, as an appetizer or an entrée.

This recipe yields 6 to 8 servings.

Each of 8 servings: 587 calories; 38 grams protein; 2 grams carbohydrates; 0 fiber; 47 grams fat; 10 grams saturated fat; 186 mg. cholesterol; 1,458 mg. sodium.