Prep: 10 minutes plus standing
Grill: 25 minutes • Serves: 4
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pork tenderloin, trimmed (about 1-1/4 pounds)
2 tablespoons less-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon Dijon mustard
2 teaspoons chile lime seasoning (such as Tajín®)
2 tablespoons chopped fresh cilantro
Lime wedges for serving (optional)
1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk oil, salt and pepper. Brush pork with oil mixture; let stand at room temperature 30 minutes.
2. In small bowl, whisk soy sauce, brown sugar, mustard and seasoning; transfer 1/2 the brown sugar mixture to small bowl. Makes about 1/3 cup.
3. Place pork on hot grill rack; cover and cook 20 minutes or until grill marks appear, turning once. Brush pork with 1/2 the brown sugar mixture; cook 5 minutes or until internal temperature reaches 135°, turning every 1-1/2 minutes. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
4. Slice pork crosswise; serve with remaining 1/2 the brown sugar mixture garnished with cilantro and lime wedges, if desired.
Approximate nutritional values per serving (3-3/4 ounces pork, 1 tablespoon glaze):
213 Calories, 7g Fat, 2g Saturated Fat, 76mg Cholesterol, 1048mg Sodium,
6g Carbohydrates, 0g Fiber, 6g Sugars, 6g Added Sugars, 28g Protein