Grilled Pork Tenderloin With Mustard-Caper Sauce

Recipe Ingredients

		Mustard Caper Sauce
3 tablespoons	45ml	Whole-grain Dijon mustard
2 tablespoons	30ml	Egg yolks (large)
2		Green onions, white and green parts - minced
1/4 teaspoon	1.3ml	Minced fresh marjoram
2 tablespoons	30ml	Lemon juice
3/4 cup	177ml	Olive oil
1/4 cup	59ml	Canola oil
1/2 cup	118ml	Heavy cream - whipped until it
		Forms soft peaks
2 tablespoons	30ml	Capers - well drained
		Tenderloins
3		Pork tenderloins - (12 to 16 oz ea)
2 tablespoons	30ml	Garlic salt
2 teaspoons	10ml	Onion salt
1 tablespoon	15ml	Finely-ground black pepper
3 tablespoons	45ml	Olive oil

Recipe Instructions

Mustard-Caper Sauce: Combine the mustard, egg yolks, green onions, marjoram and lemon juice in a food processor and process until pale and creamy. With the machine running, add the oils in a thin, steady stream through the feed tube until the sauce is thickened.

Transfer into a large bowl and fold in the whipped cream and capers. Refrigerate until ready to serve.

Tenderloins: Trim the tenderloins of fat and silver skin. Mix the garlic salt, onion salt and pepper in a small bowl. Rub the tenderloins with olive oil and season evenly with spice mixture.

Place the tenderloins directly over the coals of a hot barbecue. Cover and cook 8 to 10 minutes; turn, cover and cook until an instant-read thermometer inserted into the center registers at least 140 degrees, 8 to 10 minutes longer. If you like your pork more done, aim for 155 to 160 degrees.

Let the tenderloins rest for 10 minutes before slicing. Slice thinly and top with Mustard-Caper Sauce down the center; pass the rest of the sauce separately. May be served hot or cold, as an appetizer or an entree.

This recipe yields 6 to 8 servings.

Each of 8 servings: 587 calories; 38 grams protein; 2 grams carbohydrates; 0 fiber; 47 grams fat; 10 grams saturated fat; 186 mg. cholesterol; 1,458 mg. sodium.

Source:
The Los Angeles Times, 06-30-2004

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