Peking Pork Tenderloin with Dijon Sauce

By spietzsch

Ingredients

• 2 lb. pork tenderloins
• 1/2 tsp. onion powder
• 1/3 cup bottled stir-fry sauce
• 1/4 tsp. ground black pepper
• 1/2 cup light mayonnaise
• 3 Tbsp. bottled stir-fry sauce
• 2 Tbsp. Dijon-style mustard
• 1 tsp. cooking oil
• Stir-fried pea pods and carrots (optional)

Details

Servings 6
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

1. Sprinkle meat with onion powder. Place in a shallow baking dish. Pour the 1/3 cup stir-fry sauce over meat. Sprinkle with pepper. Cover and chill for 1-1/2 hours.

2. Meanwhile, in a small bowl, whisk together mayonnaise, the 3 tablespoons stir-fry sauce, mustard, and oil. Cover and chill sauce until serving time.

3. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted into the center of tenderloin registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust heat for indirect cooking. Grill as above.)

4. Remove meat from grill. Cover with foil; let stand for 10 minutes before carving. (The meat's temperature will rise about 5 degrees F during standing.) Cut meat into 1/2-inch-thick slices. Serve with sauce and, if desired, pea pods and carrots.