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Substitute ground red pepper (cayenne) for the black pepper.
Cook 2 tenderloins. Serve 1 tenderloin. Cool remaining tenderloin. Wrap tightly in plastic wrap, then in heavy-duty foil. Freeze for another use, such as a hearty salad or wrap sandwich.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I used Brags apple cider vinegar instead of apple juice and regular mustard instead of dijon for the glaze...turned out amazing. My picky eater loved it!
My family loves this recipe.