Magic Grilled Pork Tenderloin

from the kitchen of Chef Paul Prudhomme

Makes 4 to 6 servings

Note: This recipe works well on grills equipped with mesh nets.
2 whole pork tenderloins (about 1 lb. each)
3 tablespoons Chef Paul Prudhomme's Pork and Veal Magic®
½ cup orange marmalade
2 tablespoons creole mustard
1 tablespoon prepared horseradish
vegetable oil, for brushing
how to prepare
FOR THE PORK: Season the tenderloins evenly with the Pork and Veal Magic®.

FOR THE GLAZE: Combine the remaining ingredients and stir well. Set aside.

high. Brush the grill top lightly with vegetable oil. Place the tenderloins on the grill and cook on one side about 5 minutes, adjusting the tenderloins to create a crosshatch pattern. Turn the tenderloins and repeat the process on the other side. Continue to grill, turning several times, until a meat thermometer reads at least 155°F in the center of the meat, (about 30 minutes, but this varies depending on the size.) Brush the tenderloins with the glaze and turn quickly until the glaze is cooked, about 2 minutes. Remove from heat and serve.


Copyright © 2005 by Paul Prudhomme