Ingredients
12 ounce pork tenderloin
2 TBSP olive oil
2 TBSP Dijon mustard
1 tsp Worcestershire sauce
1.4 tsp dried rosemary
Salsa
1.2 cup red delicious apple, diced
1.4 cup frozen corn kernels
1.4 cup dried cranberries
1 cup apple cider
1 TBSP cornstarch
1 TBSP olive oil
Preparation:
Preheat outdoor grill to medium-high heat
Mix together 2 TBSP olive oil, Dijon mustard, rosemary and Worcestershire sauce and rub over the pork tenderloin. Reserve extra rub mixture. Grill pork for six to eight minutes per side. Brush pork with reserved rub after turning.
While pork is grilling, sauté apples, corn and cranberries in 1 TBSP olive oil for two to three minutes or until soft. Mix together the apple cider and cornstarch until dissolved and add to apple mixture. Bring to a simmer for two minutes, stirring occasionally. Set aside and keep warm.
Place pork tenderloin on a serving platter and slice. Pour salsa mixture over pork and serve. Serves four.
Menu idea: Serve this dish with mashed sweet potatoes or long grain rice and a garden salad.
Nutritional Analysis
Servings: 4
Serving size: 3oz
Calories per serving: 287
Total fat: 13g
Saturated fat: 2g
Sodium: 102 mg
Fiber : 3.5g