Mustard-Herb Pork Tenderloin Medallions
2 tbsp Longo’s Signature Herbes de Provence Mustard
2 tbsp Longo’s Signature Organic Sicilian Extra Virgin Olive Oil with Lemon
1 tbsp each lemon juice and chopped fresh parsley 2 tsp Longo’s Honey
1 large clove garlic, minced
1 large pork tenderloin, trimmed (about 1 1/4 lb)
4 slices bacon, halved (approx.) 1/4 tsp each salt and pepper
- •Combine mustard, oil, lemon juice, parsley, honey and garlic; divide into 2 portions.
- •Trim uneven tail end off tenderloin. Cut tenderloin into 8 equal-sized medallions (about 1 1/4-inch thick). Wrap each medallion in bacon and secure each with soaked toothpick. Sprinkle with salt and pepper. Brush all over with half the mustard glaze.
- •Grill pork medallions on greased preheated medium- high grill for about 12 minutes, turning once, until internal temperature register 155°F. Drizzle with remaining glaze and let rest for 5 minutes before serving.
- Protein 30g
- Fibre 0g
- Fat 27g
- Sugar 4g
- Carbs 4g
- Sodium 410mg