PEKING PORK TENDERLOIN WITH DIJON SAUCE

"Linda Spranger of Farmington Hills created this first place entree for the Michigan State Fair. Serve with steamed brown rice and stir-fired vegetables."

2 pounds whole pork tenderloin
1/2 teaspoon onion powder
3/4 cup sweet and sour stir-fry sauce
Ground black pepper
1/2 cup light mayonnaise
1/4 cup Dijon mustard
3 tablespoons sweet and sour stir- fry sauce
1 teaspoon vegetable oil
Nonstick cooking spray

Rinse pork tenderloins and pat dry. Working with one tenderloin at a time, place meat on a piece of waxed paper 6 inches longer than the meat. Rub 1/4 teaspoon onion powder evenly onto tenderloin then brush with about 1/4 cup sweet and sour stir-fry sauce. Sprinkle tenderloin with ground black pepper to taste. Wrap in waxed paper and refrigerate for at least 90 minutes for flavors to blend.

Preheat an outdoor grill to 350 degrees F. Spray grill rack with nonstick cooking spray. Grill tenderloins over indirect heat until pork reaches an internal temperature of 150 degrees F. (30 to 40 minutes), turning once or twice and brushing with remaining stir-fry sauce. Cover and let rest 5 minutes before serving.

Meanwhile, whisk together mayonnaise, Dijon mustard, 3 tablespoons stir-fry sauce and vegetable oil in a small bowl. Set aside.

Slice meat crosswise into medallions, about 1/2-inch thick. Drizzle with Dijon sauce. Serve with rice.

Makes 8 servings
Source: National Pork Board