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Grilled Marinated Pork Tenderloin picture

Grilled Marinated Pork Tenderloin

Grilled pork tenderloin is a great dish for a summer barbecue, and the honey mustard sauce recipe is the perfect accompaniment to this pork dish. The honey mustard sauce also works well with grilled chicken.

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3

Ingredients

  • Grated zest of 1 lemon
  • Juice from 2 lemons
  • 1/4 cup extra virgin olive oil, plus more for oiling the grill
  • 2 garlic cloves pressed through a garlic press
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 1 pork tenderloin (about 1 pound)
  • For the honey mustard sauce:
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons dry white wine (e.g., sauvignon blanc)
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar

Serves 4

  1. In a 1-gallon re-sealable plastic bag, combine the lemon zest, lemon juice, 1/4 cup olive oil, garlic, rosemary, thyme, mustard and 1 teaspoon salt. Add the pork tenderloin to the bag and roll it around so it is well coated with the marinade. Refrigerate the pork for at least 1 hour and up to 12 hours. If you‚ are in a hurry, marinate the pork at room temperature for 20 minutes.
  2. To make the honey mustard sauce, in a medium bowl whisk together the honey, mustard, white wine, olive oil, vinegar and 1/2 teaspoon salt. Set aside until ready to serve. (You can make this a day in advance and keep it covered in the refrigerator.)
  3. When ready to cook, prepare a charcoal fire or heat a gas grill. Brush the cooking grate with olive oil so the meat won’t stick to the grate.
  4. Remove the pork tenderloin from the marinade and place it on the grill with any marinade still clinging to the meat. Discard the remaining marinade.
  5. Grill the tenderloin for a total of 20 to 25 minutes, turning a few times during cooking to brown on all sides. Check the internal temperature in the thickest part of the tenderloin; it is done when the internal temperature reaches 140F. Remove the pork tenderloin to a cutting board and cover with foil. Let rest for 10 minutes before slicing.
  6. Just before serving, place the honey mustard sauce in a small saucepan and heat through.
  7. Cut the tenderloin in 1/2-inch thick slices, slightly on the diagonal. Serve with the warm honey mustard sauce drizzled over the slices and pass extra sauce on the side.
Serve with:  Chard Gratin or Summer Corn Saute

Thank you Susan!!!! Your work is inspiring and the food is always great!

Robin