Creole Mustard Marinated Pork Tenderloin

1. 1

   Place the tenderloins in a large sealable plastic bag.

2. 2

   To make the marinade, whisk together all of the ingredients in a large bowl and pour over the tenderloins in the plastic bag.

3. 3

   Marinate 4 to 8 hours in the refrigerator.

4. 4

   For the meat, grill the pork approximately 15 to 25 minutes or until the temperature reaches 150F in the center with a meat thermometer.

5. 5

   Let the meat rest, uncovered, 10 minutes before slicing.

6. 6

   Serve this with the Red Wine Cherry Sauce if you would like a sauce to accompany the meat.

7. 7

   Variation: A 4-pound pork roast may be substituted (marinade is plenty) and cooked in the oven at 350F with a thermometer inserted.

8. 8

   The internal temperature should be approximately 155F.

9. 9

   Let it rest 10 minutes so the juices disperse.

10. 10

    Pork chops or grilled steaks taste wonderful after marinating in this mixture as well.

* Per serving · 4 servings · Values may vary.