- 2 tablespoons olive oil
- 2 teaspoons finely chopped garlic
- 1 teaspoon salt
- 1 teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon black pepper
- 1 1/2 pounds pork tenderloin (about 2 medium)
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 teaspoon Dijon mustard
In 2-cup measure, combine cranberry lemonade, oil, garlic, salt, rosemary, and pepper. Place tenderloins in heavy, resealable plastic bag. Pour lemonade mixture over pork and seal bag. Refrigerate 2 to 24 hours.
Brush grill rack with vegetable oil. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, turning once, until meat thermometer inserted in center reads 145ºF. Remove pork from grill; let rest 3 to 5 minutes before slicing.
Meanwhile, in 2-quart saucepan, heat reserved marinade to boiling (mixture may foam); boil and stir 10 minutes or until reduced to about 3/4 cup. Stir together cornstarch and water. Stir into marinade mixture until slightly thickened. Remove from heat; stir in mustard. Cut pork into slices; serve with sauce.
Makes 6 servings.
Tip: Serve with Wild Rice with Cranberries and Caramelized Onions.
Per Serving: Cal. 162 (8% DV), Fat Cal. 58, Pro. 23 g (45% DV), Carb. 1 g (0% DV), Fat 6 g (10% DV), Chol. 70 mg (23% DV), Sod. 464 mg (19% DV), Vit. A 1 RE (0% DV), Vit C 15 mg (26% DV), Vit. E 0 mg (0% DV), Calcium 10 mg (1% DV), Iron 1 mg (7% DV), Folate 1 Ug (0% DV), Zinc 2 mg (14% DV), Pot. 356 mg (10% DV), Dietary Exchange: Meat 3