An amazing meal! I actually came up with it all on my own too!!! I was so proud of myself and they smelt even more amazing while they were on the grill.

I got them ready two days ago and was able to cook them today. I marinated them in apple sauce, honey, and Tony's original seasoning. Grilled them just perfectly and really enjoyed them! We ate them with green beans and ranch style beans. If you get the chance these are certainly a must have!

Tried a new recipe today! If you are a person that does not like mustard, then it may be a little different when you try this. Mine certainly did not turn out the same as the picture shows it to be; the sauce for mine turned into a paste, where in the picture it looks like a liquid.

I used venison backstrap and pork tenderloin (had some tid bits of different kinds of meats in my freezer). I used a lite maple syrup. I served it with black-eyed peas with red potatoes. Was still a good dish, it was just a different taste for me since I’m not a big mustard fan.

This recipe makes 4 servings and was 203 calories for a 4oz serving of meat.  

Ingredients

• 3 tablespoons Dijon mustard, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 pound pork tenderloin, trimmed
• 2 teaspoons canola oil
• 1/4 cup cider vinegar
• 2 tablespoons maple syrup
• 1 1/2 teaspoons chopped fresh sage

Preparation

1. Preheat oven to 425°F.
2. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
3. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Recipe found on www.eatingwell.com