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Grilled pork tenderloin with mustard-caper sauce

Time 40 minutes
Yields Serves 6 to 8
Grilled pork tenderloin with mustard-caper sauce

Mustard-caper sauce

1

Combine the mustard, egg yolks, green onions, marjoram and lemon juice in a food processor and process until pale and creamy. With the machine running, add the oils in a thin, steady stream through the feed tube until the sauce is thickened.

2

Transfer into a large bowl and fold in the whipped cream and capers. Refrigerate until ready to serve.

Tenderloins

1

Trim the tenderloins of fat and silver skin. Mix the garlic salt, onion salt and pepper in a small bowl. Rub the tenderloins with olive oil and season evenly with spice mixture.

2

Place the tenderloins directly over the coals of a hot barbecue. Cover and cook 8 to 10 minutes; turn, cover and cook until an instant-read thermometer inserted into the center registers at least 140 degrees, 8 to 10 minutes longer. If you like your pork more done, aim for 155 to 160 degrees.

3

Let the tenderloins rest for 10 minutes before slicing. Slice thinly and top with mustard-caper sauce down the center; pass the rest of the sauce separately. May be served hot or cold, as an appetizer or an entree.

From “Paul Kirk’s Championship Barbecue.” Writes Kirk, “I am considered a traditional [smoke pit] barbecue-type person but, I have to say, I prefer cooking pork tenderloin hot and fast on the grill. I think it’s much tastier, and it comes out juicier.”.

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