1 large navel orange
1/3 cup FRENCH'S® Spicy Brown Mustard
2 Tbsp. cider vinegar
2 Tbsp. salt free grill seasoning blend
1 Tbsp. Olive oil
1 1/4 lbs. pork tenderloin, fat trimmed
1/3 cup light sour cream
1/8 tsp. salt
GRATE rind and juice orange; reserve juice. Combine mustard, vinegar, seasoning blend, oil and orange rind in small bowl. Reserve 2 tbsp. mixture. Pour remainder into food storage bag.
ADD pork; seal bag. Marinate in refrigerator 1 to 2 hours. Discard marinade.
GRILL pork over medium-high heat about 20 min. or until no longer pink in center (155°F internal temperature). Let rest 10 min. before slicing.
MIX reserved 2 tbsp. mustard mixture, sour cream, salt and reserved juice. Serve with pork.
Nutritional Analysis Per Serving: 207 Calories, 7 g Fat, 3 g Saturated Fat, 83 mg Cholesterol, 30 g Protein, 3 g Carbohydrates, 0 g Dietary Fiber, 324 mg Sodium.