- 1 GRATE rind and juice orange; reserve juice. Combine mustard, vinegar, seasoning blend, oil and orange rind in small bowl. Reserve 2 tbsp. mixture. Pour remainder into food storage bag.
- 2 ADD pork; seal bag. Marinate in refrigerator 1 to 2 hours. Discard marinade.
- 3 GRILL pork over medium-high heat about 20 min. or until no longer pink in center (155°F internal temperature). Let rest 10 min. before slicing.
- 4 MIX reserved 2 tbsp. mustard mixture, sour cream, salt and reserved juice. Serve with pork.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.
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