Recipe information
Yield
6 Servings
Ingredients
Nonstick vegetable oil spray
1
/2 cup Dijon mustard
1
/4 cup mayonnaise
1
tablespoon chopped fresh tarragon
1
tablespoon (packed) golden brown sugar
2
pounds trimmed boneless pork loin, cut crosswise into 1/2-inch-thick slices
Grilled Red and Green Cabbage Slaw
Need to make a substitution?
Preparation
Step 1
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk mustard, mayonnaise, tarragon, and brown sugar in medium bowl. Brush mustard sauce generously on both sides of pork cutlets.
Step 2
Grill pork until just cooked through and firm to touch, 2 to 3 minutes per side. Transfer to plates. Serve with Grilled Red and Green Cabbage Slaw.