RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3661
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| Recipe Name: |
Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
25.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.51
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup soy sauce, naturally brewed
1 Tablespoon ginger root minced
0.5 Cup wine, dry red
0.25 Cup oil, canola or peanut
1 Large onion, red peeled & cut into ?-inch slices
1 to taste salt and pepper
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Directions:
In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent.
Meanwhile, in a large, hot sauté pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to 12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade.
In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with additional oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
Plating: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade. |
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| Nutrition per Serving: |
| Calories: |
967 |
Total Carbs: |
92.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
294.4 |
Fat: |
20.6 |
Protein: |
99.12 |
| Fiber: |
6.22 |
Sodium: |
528.93 |
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