I am a big fan of the mustard based sauce, but prefer to make a tomato bases sauce at home. I saw this recipe fliping through some issues from cooking light from last year and decided to give it a try.
As for "no-kitchen cooking" I am not sure this counts, because you did have to make the sauce, but the pork just used a nice little rub. CL always says to use direct heat for 20 minutes on these cuts of meat, but I prefer to cook it over indirect heat for about 30 minutes.
Not a bad recipe, but if I make it again I will probably make some changes.
1 comment:
Years ago, I had dinner at the home of a college friend. Her parents were incredible home chefs and they served a pork tenderloin with an amazing port wine mustard sauce. For years I have been looking for a similar sauce since I never got the recipe. If you ever come across a good mustard sauce with port wine, please post it.
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