Mustard-Grilled Pork
Source of Recipe
Bon App�tit, July 2008
List of Ingredients
- Nonstick vegetable oil spray
- � cup Dijon mustard
- � cup mayonnaise
- 1 Tbsp chopped fresh tarragon
- 1 Tbsp (packed) golden brown sugar
- 2 pounds trimmed boneless pork loin, cut crosswise into �-inch-thick slices
Instructions
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
- Whisk mustard, mayonnaise, tarragon and brown sugar in medium bowl. Brush mustard sauce generously on both sides of pork cutlets.
- Grill pork until just cooked through and firm to touch, 2 to 3 minutes per side. Transfer to plates.
Makes 6 servings.
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Serve with:
GRILLED RED AND GREEN CABBAGE SLAW
Nonstick vegetable oil spray
� � cup tarragon vinegar
� � cup sugar
� � cup vegetable oil (plus additional for brushing)
� 2 Tbsp Dijon mustard
� 1 Tbsp chopped fresh tarragon
� 1 medium head red cabbage, quartered through core
� 1 medium head green cabbage, quartered through core
� 1 bunch green onions (about 6), trimmed
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, � cup oil, mustard and tarragon in medium bowl. Season dressing with salt and pepper.
Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on one side, 2 to 3 minutes. Transfer vegetables to work surface.
Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
Makes 6 servings.
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