Tarragon Pork Tenderloins recipe

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08/25/2010

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Tasty recipe for Pork Tenderloins, with a mustard and tarragon sauce. Top with grilled grapes for a sweet kick.

Ingredients

1/2 cup medium shallots, cut in half (or baby onions)
3 tbsp fresh tarragon (or 1 teaspoon dried)
2 tbsp dijon mustard
1/2 tsp black pepper
1/2 tsp salt
900 grams Pork, tenderloin, lean, raw
700 grams Grapes, Thompson seedless, fresh

Directions

Prepare charcoal fire or outdoor gas grill for covered direct grilling over medium heat.

Press shallots/onions through garlic press into a cup; stir in tarragon, mustard, pepper, and salt. Spread tarragon mixture all over tenderloins.

Place tenderloins on hot grill rack. Cover, grill and cook, turning occasionally, until the meat thermometer inserted in center of tenderloins reaches 155 F/68 C (18 to 20 minutes). When done, let pork stand for 5 minutes, as internal temperature will rise to 160 F/ 71 C.

After pork has cooked for 15 minutes, add the bunch of grapes to same grill rack and cook for approximately 4 to 5 minutes. Turn occasionally.

Place tenderloins on cutting board. Place grapes on large platter, with kitchen shears, cut into 8 clusters. To serve, thinly slice tenderloins and transfer grapes to platter.

Nutritional info

Amount Per Serving:

Calories 175.1
Total Carbs 8.7 g
Dietary Fiber 0.4 g
Sugars 6.5 g
Total Fat 2.9 g
Saturated Fat 0.9 g
Unsaturated Fat 2 g
Potassium 560.4 mg
Protein 27.4 g
Sodium 304.7 mg

Servings

Serves 8

Recipe courtesy of Dlife - For your diabetes life.

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