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Sunday, September 19 2010


  • 2  lb.  pork tenderloins
  • 1/2  tsp.  onion powder
  • 1/3  cup  bottled stir-fry sauce
  • 1/4  tsp.  ground black pepper
  • 1/2  cup  light mayonnaise
  • 3  Tbsp.  bottled stir-fry sauce
  • 2  Tbsp.  Dijon-style mustard
  • 1  tsp.  cooking oil
  •     Stir-fried pea pods and carrots (optional)


1. Sprinkle meat with onion powder. Place in a shallow baking dish. Pour the 1/3 cup stir-fry sauce over meat. Sprinkle with pepper. Cover and chill for 1-1/2 hours.

2. Meanwhile, in a small bowl, whisk together mayonnaise, the 3 tablespoons stir-fry sauce, mustard, and oil. Cover and chill sauce until serving time.

3. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted into the center of tenderloin registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust heat for indirect cooking. Grill as above.)

4. Remove meat from grill. Cover with foil; let stand for 10 minutes before carving. (The meat's temperature will rise about 5 degrees F during standing.) Cut meat into 1/2-inch-thick slices. Serve with sauce and, if desired, pea pods and carrots. Makes 6 to 8 servings.

nutrition facts

  • Calories270, 
  • Total Fat (g)10, 
  • Saturated Fat (g)2, 
  • Monounsaturated Fat (g)3,
  • Polyunsaturated Fat (g)3, 
  • Cholesterol (mg)105, 
  • Sodium (mg)810, 
  • Carbohydrate (g)8,
  • Total Sugar (g)1, 
  • Fiber (g)0, 
  • Protein (g)34, 
  • Vitamin A (DV%)0, 
  • Vitamin C (DV%)2,
  • Calcium (DV%)1, 
  • Iron (DV%)11, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:16 am   |  Permalink   |  0 Comments  |  Email

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