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| INGREDIENTS |
| ¾ lb. |
pork tenderloin |
| ¼ cup |
tomato paste |
| 2 tbsp. |
white vinegar |
| 2 tbsp. |
brown sugar |
| ½ tbsp. |
Worcestershire sauce |
| 1 tbsp. |
Dijon mustard |
| 1 |
clove garlic, crushed |
| ½ tsp. |
hot pepper sauce |
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| RECIPE |
- Prepare hot grill.
- Trim fat and silver skin from pork, and butterfly so it will cook through easily. (Slice meat through the middle lengthwise, but not all the way through, and then open like a book.) Set aside.
- Combine tomato paste, vinegar, brown sugar, Worcestershire sauce, mustard, garlic, and hot pepper sauce. Brush 2 tablespoons of the sauce onto pork.
- Put remaining sauce in sauce pan and gently warm to use for serving.
- Cook pork for 5 minutes, turn and cook an additional 5 minutes or until the internal temperature reads 145ºF using a meat thermometer.
- When pork is cooked through, let rest for 5-10 minutes.
- Slice on an angle and serve with warm sauce.
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| SERVING SUGGESTION |
SERVING SIZE:
3 slices
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
350 |
|
| Total Fat |
8 g |
|
| Sodium |
459 mg |
|
| Total Carbohydrates |
20 g |
|
| Fiber |
1 g |
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| Protein |
47 g |
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