MUSTARD MARINATED GRILLED PORK*


2- 2 1/4 lb. pork tenderloin
1/2 c. Dijon mustard
1 tsp. minced garlic in water
1 Tbsp. dried thyme
black pepper to taste 
2 Tbsp. balsamic vinegar
1/4 c. dry red wine
2 Tbsp. olive oil

Remove any fat from the tenderloin, the rinse and dry. Cut into slices approximately 1/2 inch thick. 

In a large bowl, combine all ingredients except the pork and mix thoroughly. Add the pork slices, and mix to coat thoroughly. Cover and place in refrigerator and marinate for at least 4 hours or overnight, turning meat slices occasionally. Allow the meat to come to room temperature for approximately 30 minutes before cooking.

Preheat grill or broiler.

Broil or grill the tenderloin slices on both sides for about 7-8 minutes, brushing frequently with the marinade. Test for doneness, and serve immediately.


*Allow yourself enough time to marinate this!

- SIDE DISH -

SWEET POTATO WEDGES

2 large sweet potatoes
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon chili powder
1⁄2 teaspoon salt

Preheat oven to 400 degrees. Cut potatoes into 1" wedges. Toss potatoes with oil. Mix the sugar, chili powder and salt; sprinkle over potatoes until well coated. 

Spray a cookie sheet with nonstick spray and lay potatoes in a single layer. Bake for 30 minutes, turning once.