Lunch or Dinner
Dijon Balsamic Pork Tenderloin
Balsamic & Dijon Pork Tenderloin
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes: 5 servings
Each serving contains: 1 protein, 0 carbs, 0 veg, o fat
Ingredients:
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes: 5 servings
Each serving contains: 1 protein, 0 carbs, 0 veg, o fat
Ingredients:
- 15 oz Pork Tenderloin
- 1 ½ Tbsp Dijon Mustard
- 2 Tbsp Balsamic Vinegar
- 1 ½ Tbsp Olive Oil
- 2 tsp Honey
- 2 Tbsp Fresh Parsley, minced
- 1 Tbsp Fresh Chives, minced
- 2 Cloves Garlic, minced
- Sea Salt & Pepper to taste
- In a bowl mix together the Mustard, Balsamic Vinegar, Olive Oil, Parsley, Chives, Garlic, Honey, Salt and Pepper. Whisk until everything is well combined.
- Put the tenderloin in a big zip lock bag or pot and pour the marinade on top. Make sure it is covered completely. Put in the refrigerator for 2-8 hours.
- Remove from the refrigerator and allow the pork to come to room temperature.
- Transfer the marinade into a saucepan and put on the stove over low-medium heat and allow it to boil for 2 minutes. Set aside.
- Grill the pork 4-5 minutes per side while brushing with the marinade to keep it moist. Rotate the pork every 4-5 minutes until completely cooked, about 25-30 minutes.
- Before slicing and serving, let the pork rest for about 6-8 minutes.