Maple-Garlic Marinated Pork Tenderloin
2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1 1/2 pounds pork tenderloin
DIRECTIONS
Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight. Preheat grill for medium-low heat.
Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes. Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

CALORIES 307; FAT 7.5g; PROTEIN 23.7g; CHOLESTEROL 75mg; SODIUM 187mg; FIBER 0.1g; CARBOHYDRATE 36.3g

My notes: This has become kind of the "company meal" in our house. Seth really likes it and has asked me to make it a few times when we've had people over (and actually eaten in!). The hours of watching the Food Network paid off and I figured out how to cook this inside, so neither of us have to stand out in the cold by the grill! Just sear the tenderloin in a pan and transfer to a 9 x 13 pan. Cook in the oven at 350 until the meat thermometer reads 135-140 F. Remove from oven and cover with foil; let rest for 10 minutes before slicing.