I've though long and hard about this, because clearly it's a life-or-death decision. And I've come to the conclusion that pork tenderloin is my favorite cut of meat to grill. It's lean, easy to prep, quick to cook, healthy, and has so much flavor. You can pretty much go any direction or cuisine you want, making it incredibly versatile.
This version is marinated in a mustard and garlic mixture, then grilled and glazed with more of that delicious mixture. Joey immediately proclaimed it to be the best pork tenderloin I've made to date, and I immediately added it to next week's menu.
Seriously, this is the easiest prep ever, and it's an absolutely amazing dinner. You can pretty much serve it with any side you want - I went with a salad and stuffed zucchini (recipe coming soon!). But any grilled or roasted veggies would be awesome, as well as grits, polenta, rice, etc.
I know that as we move into fall, many of you stow away your grills. But I beg of you: keep them out! enjoy them until the first snow falls! And make this pork tenderloin!
Garlic and Mustard-Grilled Pork Tenderloin
adapted from Bobby Flay: Grilling for Life
- 1/4 cup whole-grain mustard
- 2 Tbs Dijon mustard
- 5 cloves garlic, minced
- 2 Tbs white wine vinegar
- 1 Tbs low-sodium soy sauce
- 1 Tbs honey
- 1 Tbs chopped fresh thyme leaves
- 2 tsp smoked paprika
- pinch of red pepper flakes
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 pork tenderloins, trimmed
Whisk together all the ingredients (mustard through black pepper). Reserve 1/4 cup of the marinade, then pour the remaining marinade into a gallon-sized ziploc bag. Transfer the pork tenderloins to the bag, seal, and press to coat the meat with the marinade.
Refrigerate for at least 30 minutes, and up to 4 hours.
Prepare the grill over medium-high heat.
Grill the meat, turning every 5 minutes, and brushing with the reserving marinade every time you turn it. Cook until it reaches an internal temperature of 135-140 degrees.
Remove from heat and cover loosely with foil. Allow to sit for 10 minutes. Slice and serve.