Time: 40 mins
1 pork tenderloin, membranes and fat removed, but into 4 equal lengths
1/3 cup each: Condensed beef stock, water, porto (optional)
2 tbsp grainy Dijon Mustard
1 tbsp olive oil
Parley for garnish
Cut tenderloin into 4 equal lengths and place in shallow baking dish. Mix all ingredients and spoon over loin ensuring all is well coated. Marinate for approximately 15 minutes (or longer for stronger flavor). Drain all the marinade into a small saucepan and simmer for about 5 minutes, stirring constantly.
Turn BBQ to high, sear each pork loin on all sides and cook for another 5 minutes. I like my pork pink on the inside, but if you prefer yours well done, cook a little longer. Pour sauce onto a serving platter, add pork loins and cut thick slices. Serve hot or cold garnished with parsley.
Bon Appetit !