SCHWEINELENDE MIT SENFGLASUR
(Pork Tenderloin with Mustard Glaze)
1 pork tenderloin (may be marinated for several hours if worried about dryness)
1/3 c. Dijon mustard
2-3 Tbs. rough cut mustard
2 Tbs. honey
Chili pepper flakes
Freshly ground pepper and salt to taste
¼ c. sour cream (optional)
Season tenderloin with salt and pepper.
Combine mustards and honey. Brush ¼ c. of mixture on pork. Let sit for 10-15 minutes. Preheat grill to high and grill pork on each side about 10 minutes or until done to your liking. If you like, add a small sour cream to remaining glaze and serve at table.
NOTE: If dryness is a concern, marinate overnight or for several hours in the fridge (turning 2-3 times). Bring to boil: Water to cover pork, 1/3 c. sea salt, ¼ c. sugar, bayleaf, capful of peppercorns. Cool. Place pork in to soak, cover and refrigerate.