Pork Tenderloin With Sweet And Hot Mustard
4 pork tenderloins, about 8 ounces each
4 tablespoons olive oil
1/4 tablespoon sherry vinegar
1/2 cup sweet and hot mustard
4 cloves garlic, peeled and quartered
Freshly ground black pepper, to taste
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Wash and trim excess fat from tenderloins and dry.
-
Beat the remaining ingredients together and pour into noncorrosive dish,
which will hold the tenderloins. -
Place tenderloins in marinade, turning to coat both sides. Cover and
refrigerate at least 2 hours or overnight. -
To cook, heat broiler and cover broiler pan with 2 layers of aluminum
foil. Arrange tenderloins on foil and broil for 10 minutes on one side.
Baste, turn and baste again and broil for 5 to 10 minutes longer, until
tenderloins are barely pink in center. -
Boil remaining marinade. Slice tenderloins and pour marinade and pan
juices over slices. Serve with polenta.
Yields 12 servings