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Print this Recipe    Tenderloin 12

Pork Tenderloin with Dijon Mustard Glaze

1/2 cup Dijon Mustard
3 Tbls extra-virgin olive oil
3 garlic cloves, pressed
1/4 tsp fresh-ground pepper

2 pork tenderloins, each about 3/4 to 1 pound

Combine all the marinade ingredients in a nonreactive container
and mix well. Add the pork tenderloins to the container and mix
well. Add the pork tenderloins to the container and turn the meat
to coat it thoroughly with the marinade. Cover the container and
refrigerate for 30 to 60 minutes.

Preheat the grill for 10 to 15 minutes, with all the burners on
high.

Once the grill is hot, turn one burner off and turn the other(s)
to medium. Drain the marinade from the container and discard it.
Place the tenderloins over the burner that is off. Close the
grill's lid and cook the meat for 25 to 35 minutes, turning it once
or twice.

Transfer the tenderloins to a carving board, into thin slices, and
serve.

Serves 6 to 8

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