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Zippy Paste for Pork Tenderloin
By 5thCourse on May 07, 2007
Photo by French Tart
2 Reviews
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 cup
Photo by French Tart
About This Recipe
"An intensely flavored green crust for your pork tenderloin!"
Ingredients
- 2/3 cup green onion
- 3 garlic cloves
- 1 hot pepper ( or to taste)
- 2 tablespoons horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon dry mustard
- 1 tablespoon flour
- 1 tablespoon olive oil
- salt and pepper
Directions
- Blend into a paste.
- Add more flour if too thin.
- Rub all over your tenderloin!
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (190 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 240.3
- Calories from Fat 139
- 57%
- Amount Per Serving
- %
- Total Fat 15.4g
- 23%
- Saturated Fat 2.0g
- 10%
- Cholesterol 0.0mg
- 0%
- Sugars 7.0 g
- Sodium 278.1mg
- 11%
- Total Carbohydrate 23.8g
- 7%
- Dietary Fiber 4.7g
- 19%
- Sugars 7.0 g
- 28%
- Protein 5.2g
- 10%
Reviews
-
"This is a very tasty recipe. For those that don't want an intense horseradish flavour, just cut back on it by a tsp but don't not try it as it's full of flavour. Since this is winter I cooked the coated tenderloins in a glass baking dish covered with foil for the first 2/3's of cooking time then removed the foil. That browned up the meat nicely and thickened up the resulting sauce from the meat and sauce. Next time I think I'll bring that sauce up to the stove top and add about a 1/2 a cup of dry white wine (pinot grigio or chardonnay). This summer I'll definitely be trying this out on the grill. Thank you for sharing!"
By Beautiful BC on January 06, 2008 | 550174
-
"WOW! This was HOT - but DELICIOUS!! I made it exactly as stated and we used it on chicken breasts, fabulous and VERY zingy as well as zippy!! I think I may cut back the horseradish by half a spoon next time - but it was a great paste - I still have some in the fridge which I will use for pork chops on the barbie tonight!"
By French Tart on July 19, 2007 | 450807
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