10m
PREP TIME
20m
COOK TIME
8
INGREDIENTS
Servings: 4
Ingredients
- 1 large navel orange
- 1/3 cup French's® Spicy Brown Mustard
- 2 tablespoon cider vinegar
- 2 tablespoon salt free grill seasoning blend
- 1 tablespoon Olive oil
- 1 1/4 pounds pork tenderloin, fat trimmed
- 1/3 cup light sour cream
- 1/8 teaspoon salt
KEY PRODUCTS
INSTRUCTIONS
- 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.
