Was searching for this and finally found it. Hope to do this again in the next day or two. This was posted back in 2002, I would now pull the tenderloin a little sooner.
Results of Jalapeno Mustard Glazed Pork Tenderloin
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Posted by New Bob on April 18, 2002 at 11:02:13:
Jalapeno Mustard Glazed Pork Tenderloin by:
Robert Mondavi Winery Chef Sarah Scott
Did these yesterday, they were excellent.
I left the loins wrapped in plastic for 2 days. Cooked direct at about 225 to 250° for about 15 min. with a mixture of chips,one flip then went indirect about 325 to 350° for almost an hour. (took the temp awhile to come up because of putting the ceramic plate setter in for the indirect set-up. Took them off at 149°, man were these good.
Created by: Robert Mondavi Winery Chef Sarah Scott
Serves 6 to 8 as an hors d'oeuvre
1/2 cup sweet and hot mustard
3 Tbsp. white wine (I used a big glug of cognac)
2 Tbsp. honey
1 bunch green onions, thinly sliced
1/4 cup cilantro leaves, minced
4 garlic cloves,minced (I used a short sprinkle of G. powder)
1 jalapeno, minced
1 lb. boneless pork tenderloin, trimmed
Combine the mustard, wine and honey in a medium bowl. Add the onions, cilantro, garlic jalapeno.
Transfer to a self-sealing plastic bag and add the pork.
Marinate at least 2 hours in the refrigerator.
Preheat oven to 350° F.
Remove the pork from the marinade and wipe off any excess. Place in a shallow roasting dish and bake until it reaches an internal temp of 135°, about 20 minutes, basting occasionally with marinade. Let rest before slicing.