Source: dLife

Pork Tenderloin marinated in a tasty mustard sauce

Servings

1.5 lb Pork, tenderloin, lean, raw (two small)
0.5 cup apple juice
0.25 cup cider vinegar
2 large shallots , minced
0.25 cup stoneground mustard
2 tbsp olive oil
1 tbsp brown sugar
1.5 tsp low sodium soy sauce
1 pepper, black, dash
1 tbsp fresh chives , snipped (optional)

1 Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish.
2 For marinade, combine apple juice, vinegar, shallots, mustard, oil, brown sugar, soy sauce, and pepper.
3 Pour over meat; seal bag. Marinate in the refrigerator for 30 minutes, turning bag occasionally.
4 Drain meat, reserving marinade. Arrange medium-hot coals around a drip pan.
5 Place meat on the grill rack directly over coals. Grill for 8 minutes, turning once to brown both sides.
6 Test for medium heat above drip pan. Move meat directly over drip pan; insert oven-going meat thermometer into center of thickest tenderloin.
7 Cover and grill for 15 to 20 minutes more or until meat thermometer registers 160 degrees Fahrenheit.
8 Meanwhile, for sauce, pour reserved marinade into a medium saucepan. Bring to boiling and reduce heat.
9 Simmer, covered, about 8 minutes or until reduced to 2/3 cup. Slice the meat across the grain. Serve with the sauce. If desired, sprinkle with chives.