Past post: Jalapeno Mustard Glazed P. Tenderloin

Bordello

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

Ingredients:
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

Directions:
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.