There’s a pork tenderloin in the fridge, and the chef is trying to decide how to cook it. This recipe might inspire him. He could make the marinade in the morning, and leave the pork in it all day, then grill it for supper.
Update: At the end of this post you can see a picture of our tenderloin. There were a couple of crispy spots on the outside, but it tasted great, and the mustard glaze was delicious. We’ll definitely have this again.
Pork Tenderloin With Mustard Glaze
- 1 tbsp liquid honey
- 1 tbsp grainy mustard
- 1 tbsp balsamic vinegar
- 1/2 tbsp olive oil
- 1 clove garlic, minced
- dash of salt and pepper
- 1 pork tenderloin
- In large sealable plastic bag, combine honey, mustard, vinegar, oil, garlic, salt and pepper.
- Add pork, and seal bag, squeezing out all the air.
- Refrigerate for 1 to 24 hours, turning the bag once.
- Reserve the marinade, and place pork on a greased grill, over medium-high heat. Brush with marinade.
- Close grill lid and cook, turning occasionally for 18-20 minutes, until cooked, with just a hint of pink remaining.
- Transfer meat to cutting board, covered with a tent of foil, and let stand for 5 minutes.
- Cut into 1/2-inch slices and serve.