Ingredients
3
3 servings
- •1 (1 1/2 pound) pork tenderloin
- •1 tablespoon olive oil for brushing
- •ground black pepper to taste
- •2 tablespoons brown sugar
- •1 tablespoon Worcestershire sauce
- •2 tablespoons red wine vinegar
- •1 tablespoon Dijon mustard
- •1 tablespoon minced onion
- •1 clove garlic, minced
- •1 teaspoon crushed red pepper flakes
- •1 teaspoon prepared horseradish
Instructions
- Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.
- Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.
- While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.
Nutritional Facts
Per 3 servings
- Calories: 365
- Carbohydrate: 13g
- Fat: 16g
- Fiber: 1g
- Protein: 41g
- Sugar: 10g
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