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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. pork tenderloin
- 1/2 tsp. onion powder
- 3/4 cup sweet and sour sauce
- black pepper (to taste)
- 1/2 cup mayonnaise (light)
- 1/4 cup dijon style mustard
- 3 Tbsp. sweet and sour sauce
- 1 tsp. vegetable oil
- nonstick cooking spray
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Directions
- Rinse pork tenderloins and pat dry. Working with one tenderloin at a time, place meat on a piece of waxed paper 6 inches longer than the meat. Rub 1/4 teaspoon onion powder evenly onto tenderloin then brush with about 1/4 cup sweet and sour stir-fry sauce. Sprinkle tenderloin with ground black pepper to taste. Wrap in waxed paper and refrigerate for at least 90 minutes for flavors to blend.
- Preheat an outdoor grill to 350 degrees F. Spray grill rack with nonstick cooking spray. Grill tenderloins over indirect heat until pork reaches an internal temperature of 145 degrees F. (20-27 minutes), turning once or twice and brushing with remaining stir-fry sauce. Cover and let rest 5 minutes before serving.
- Meanwhile, whisk together mayonnaise, Dijon mustard, 3 tablespoons stir-fry sauce and vegetable oil in a small bowl. Set aside.
- Slice meat crosswise into medallions, about 1/2 - inch thick. Drizzle with Dijon sauce. Serve with rice.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2.5g13% |
Trans Fat0g |
Cholesterol80mg27% |
Sodium660mg28% |
Potassium520mg15% |
Protein25g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber1g4% |
Sugars9g |
Vitamin A2% |
Vitamin C2% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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