Sweet-and-Savory Pork Tenderloin

If you prefer not to butterfly the tenderloin, just grill it, uncut, 10 minutes on each side or until done.

Yield: 4 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 23%
  • Fat: 5.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26g
  • Carbohydrate: 11.8g
  • Fiber: 0.5g
  • Cholesterol: 83mg
  • Iron: 0.0mg
  • Sodium: 284mg
  • Calcium: 0.0mg


  • 2 (1/2-pound) pork tenderloins
  • 2 teaspoons ground sage
  • 1 tablespoon salt-free lemon-herb seasoning
  • 1/4 cup apricot spreadable fruit
  • 2 tablespoons Dijon mustard
  • Cooking spray


  1. 1. Slice pork lengthwise down center, cutting to, but not through bottom. Press with hands to flatten pork. Sprinkle sage and lemon-herb seasoning over pork. Combine apricot spread and mustard. Spread half of apricot mixture over pork.
  2. 2. Prepare grill.
  3. 3. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place tenderloins on rack; grill, covered, 7 minutes. Turn pork, and baste with remaining apricot mixture. Cover and grill 7 additional minutes or until a meat thermometer inserted into thickest part of tenderloin registers 160°.
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