Grilled Honey Mustard Pork Tenderloin
User Reviews
5
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Course
Main Course
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Cuisine
gluten-free
Grilled Honey Mustard Pork Tenderloin
Description
The recipe begins with a honey mustard marinade mixing apple cider vinegar, olive oil, honey, Dijon mustard, garlic, kosher salt, crushed red pepper flakes, and coarsely ground black pepper. The pork tenderloin is sealed in a zip-top bag with the marinade and refrigerated overnight, allowing full flavor penetration. Before grilling, the pork is brought to room temperature to ensure even cooking.
Grilling is done over medium-high heat with the lid closed, turning the tenderloin every 8 to 10 minutes to brown all sides evenly. Cooking continues until an internal temperature of 150° to 155°F is reached, followed by a resting period to redistribute juices. The pork has a balance of sweetness from honey, acidity from vinegar, and spice from mustard and peppers, also enhanced by the grilling process.
An optional honey mustard sauce, made separately by whisking together honey and Dijon mustard, can be served alongside the sliced pork. This sauce complements the marinated meat and enhances the honey-mustard flavor profile. The dish is well suited for a main course with simple sides.
Ingredients
To make the Honey Mustard Marinade:
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 2 garlic minced, cloves
- 1 tablespoon kosher salt
- 1 teaspoon red pepper flakes crushed
- 1 1/2 teaspoons black pepper coarsely ground
- 2 1/2 pounds pork tenderloin
Honey Mustard Sauce-for serving, optional:
- 1/4 cup honey
- 3 tablespoons Dijon mustard
Instructions
- 1. In a large bowl, whisk together apple cider vinegar, olive oil, honey, mustard, garlic, salt, red pepper flakes, and pepper. Pour mixture into a large zip-top plastic freezer bag. Add the pork tenderloin. Seal the bag and make sure the pork is covered in the marinade. Chill in the refrigerator overnight, turning occasionally.
- 2. Remove the pork from the refrigerator and let come to room temperature before grilling. Discard marinade. Preheat grill to medium-high heat. Grill tenderloin, covered with grill lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove tenderloin from grill, and let stand 10 minutes before slicing.
- 3. To make the honey mustard sauce, whisk together honey and Dijon mustard. Slice pork and serve warm with honey mustard sauce, if desired.
User Reviews
Overall Rating
5
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