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Tuesday, May 8, 2007

Mustard Glazed Pork Tenderloins

Saturday , our friend Jeff was in town and we decided to grill out pork tenderloins. I had just received my latest issue of Cook's Country and decided to use the mustard glaze sauce for my tenderloins. They actually use it on a pork roast, but I thought this would work just as nicely with a tenderloin. Cook's Country has become one of my favorite magazines, it comes from the people who bring us the ever useful Cook's Illustrated. Cook's Country has great pictures and almost every recipe is one that I want to prepare. The only other difference to my recipe was that I added an extra tablespoon of apple jelly to my glaze. I will give their rendition of the glaze here.

Mustard Glaze

1/2 cup grainy mustard
6 tablespoons apple jelly
2 tablespoons dark brown sugar
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh thyme
1/2 teaspoon salt
3/4 teaspoons pepper

Whisk ingredients together. Reserve 1/3 of mixture for serving. Grill your pork as usual, making sure you have grilled the meat on all sides before you start brushing on the glaze, to prevent it from burning.


Anonymous said...

I am so glad that you started this blog! Almost everything you make sounds so good and can also be changed a smidge to suit picky eaters!


Michael Tosatto said...

That is my intention!