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Grilled-And-Glazed Pork Tenderloin

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/3 cup spicy brown or dijon-style mustard

1 bottle (16 ounces) Frontera Jalapeño-Cilantro salsa or Frontera Corn and Poblano salsa

4 large red onions, sliced into ¼-inch-thick slices

3 large (about 2 ¼ pounds total) pork tenderloins, trimmed of fat and whitish “silverskin” and cut in two (making 6 6-ounce portions)

About 2 tablespoons olive oil

Salt and fresh black pepper

Watercress or flatleaf parsley, for garnish

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