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Mustard Marinated Stuffed Pork Tenderloin

Showcase Southern ingredients and flavors in this butterflied pork tenderloin, stuffed with wilted mustard greens and sweet onion, then marinated in a tangy Carolina-inspired mustard marinade. Photo credit: Julie Deily from The Little Kitchen.

Ingredients
Serves: Makes 4 servings.
Directions
15 mins Prep time 30 mins Cook time
15 mins Prep time
30 mins Cook time
  • Mix Marinade Mix, 1/4 cup of the oil and vinegar in small bowl until well blended. Stir apricot preserves into 1/4 cup of the marinade. Reserve remaining marinade.

  • Heat remaining 1 tablespoon oil in large skillet on medium heat. Add onion and apricots; cook and stir 3 minutes or until softened. Add mustard greens, sea salt and pepper; cook and stir 1 to 2 minutes or until greens are wilted. Set aside to cool slightly.

  • Cut pork tenderloin lengthwise 3/4 of the way through. Open meat and flatten with meat mallet to 1/2-inch thickness. Spread greens mixture evenly on pork, leaving a 1/4-inch edge of meat. Roll pork tightly. Tie with string at 1-inch intervals. Place pork in large resealable plastic bag or glass dish. Add reserved marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove pork from marinade. Discard any remaining marinade.

  • Grill pork over medium heat 25 to 30 minutes or until desired doneness, turning occasionally. Brush with preserves mixture during last 10 minutes of cooking. Let stand 5 minutes before slicing. Discard any remaining preserves mixture.

Nutrition information

(Amount per serving)

  • Calories: 414Cholesterol: 65mg
  • Sodium: 744mgProtein: 25g
  • Total Fat: 22gFiber: 3g
  • Carbohydrate: 29g

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