Grilled Pork Tenderloin With Mustard Sauce
|Pork tenderloin roast||1 1⁄2 Pound (1 Piece)|
|Black pepper||To Taste|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Minced onion||1 Tablespoon|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Dijon mustard||3 Tablespoon|
|Freshly squeezed lemon juice||1 Teaspoon|
|Chopped parsley||1 Tablespoon (For Garnishing)|
Season pork with salt and pepper.
Oil hot grid to help prevent sticking.
Grill pork, on a covered grill, over medium-hot Kingsford briquets, 20 to 25 minutes until meat thermometer inserted into thickest portion registers 155°F, turning once or twice.
Combine wine and onion in skillet.
Boil rapidly 3 to 4 minutes to reduce mixture to 2 tablespoons.
Whisk in broth and cream; bring to boil.
Simmer 2 to 3 minutes until mixture thickens slightly.
Whisk in mustard to blend.
Season to taste with salt and lemon juice.
Cut pork into 1/2-inch-thick slices.
Serve with mustard sauce.
Garnish with chopped parsley.