Grilled Pork With Hot Mustard!!! Parmesan Potato Wedges!!!

Finally, another tried and true recipe to post! Healthy, tasty and nice and easy!

Grilled Pork with Hot Mustard

Yield:6

NI: 197 calories, 7g fat, trace of fiber.

Ingredients:

1/4c reduced-sodium soy sauce
2 tbsp dry red-wine or chicken broth (I used the wine)
1 tbsp brown sugar
1 tbsp honey
1/2 tsp ground cinnamon
2 pork tenderloins (3/4 pound each)

Hot Mustard Sauce

Ingredients:

1/4c Dijon mustard
1 tbsp honey
1 tsp prepared horseradish
2 tsp sesame seeds, toasted

Directions:

In a large resealable plastic bag, combine the first five ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill pork, covered over indirect medium-hot heat for 12-15 minutes or until a meat thermometer reads 160 degres. Let pork stand for 5 minutes before slicing. (pork should still have some pinkish colour to it when sliced)

In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.

Parmesan Potato Wedges

Yield: 8 servings

NI: 129 calories, trace of fat, 3g fiber

Ingredients:

4 large baking potatoes (2 pounds)
1/4c grated Parmesan cheese
1 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp paprika

Directions:

Line a baking sheet with heavy-duty foil. Cut each potato into eight wedges; place on foil. Coat with nonstick cooking spray. Sprinkle with parmesan cheese and seasonings. Bake at 400 degrees for 30 minutes or until tender.

* I coated wedges prior to putting on baking sheet. Just sprayed them while still in the bowl, tossed and then dredged them in the seasoning mixture.