RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 781
| View Recipe |
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| Recipe Name: |
Grilled Pork Tenderloin with Cabernet Mustard Sauce |
| Source: |
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Submitted by: |
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Last Modified: |
2007-04-30
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.51
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| 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:
2 Cups wine, dry red Cabernet Sauvignon
1 to taste salt and pepper
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Directions:
To make the sauce, place wine in a small saucepan and reduce by half over high heat, about 10 minutes. Add the stock and reduce by about one third over high heat, about 8 minutes. Whisk in the mustard and keep warm.
Preheat the broiler or prepare the grill. Rub the tenderloins well with salt and pepper. Grill meat about 4 inches from heat source about 12 minutes per side, or until just slightly pink inside. Allow to rest a few minutes before slicing ΒΌ-inch thick. Serve with sauce. |
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| Nutrition per Serving: |
| Calories: |
256 |
Total Carbs: |
4.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
93.2 |
Fat: |
6.0 |
Protein: |
31.30 |
| Fiber: |
0.05 |
Sodium: |
192.67 |
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