Dean S Pork Tenderloin W Mustard And Cornflakes Recipes

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DEAN'S PORK TENDERLOIN W/MUSTARD AND CORNFLAKES



Dean's Pork Tenderloin W/Mustard and Cornflakes image

I am a spoilt woman in the sense that my husband thinks nothing of going into the kitchen and whip up some amazing food, with or without a recipe. The other night he made this dish and we found the combination of mustard and cornflakes was just delicious. He cooks with a 'dash of this', 'a handful of that' etc so the measurements are best estimates. No salt/pepper was added, but you could do this before adding the mustard, if you like

Provided by Deantini

Categories     High Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

1 1/2 lbs pork tenderloin, butterflied
3 tablespoons Dijon mustard, bold and grainy if you have it
1 cup corn flakes

Steps:

  • Butterfly the pork tenderloin.
  • Smear the pork tenderloin with mustard all over.
  • Crush cornflakes in food processor until texture is like coarse crumbs.
  • Sprinkle the ternderloin with cornflakes and pat to secure crumbs.
  • Cook on grill or pan for approx 15 minutes, depending on thickness.

Nutrition Facts : Calories 236.9, Fat 6.5, SaturatedFat 2, Cholesterol 110.6, Sodium 266.8, Carbohydrate 6.7, Fiber 0.6, Sugar 0.8, Protein 36.1

PORK TENDERLOIN WITH SWEET AND HOT MUSTARD



Pork Tenderloin With Sweet And Hot Mustard image

Provided by Marian Burros

Categories     dinner, quick, main course

Time 30m

Yield 12 servings

Number Of Ingredients 6

4 pork tenderloins, about 8 ounces each
4 tablespoons olive oil
1/4 tablespoon sherry vinegar
1/2 cup sweet and hot mustard
4 cloves garlic, peeled and quartered
Freshly ground black pepper, to taste

Steps:

  • Wash and trim excess fat from tenderloins and dry.
  • Beat the remaining ingredients together and pour into noncorrosive dish, which will hold the tenderloins.
  • Place tenderloins in marinade, turning to coat both sides. Cover and refrigerate at least 2 hours or overnight.
  • To cook, heat broiler and cover broiler pan with 2 layers of aluminum foil. Arrange tenderloins on foil and broil for 10 minutes on one side. Baste, turn and baste again and broil for 5 to 10 minutes longer, until tenderloins are barely pink in center.
  • Boil remaining marinade. Slice tenderloins and pour marinade and pan juices over slices. Serve with polenta.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 152 milligrams, Sugar 0 grams, TransFat 0 grams

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