Grilled Mustard Glazed Pork Tenderloin Food

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GRILLED DIJON MUSTARD PORK TENDERLOIN.



Grilled Dijon Mustard Pork Tenderloin. image

This recipe for Grilled Dijon Mustard Pork Tenderloin makes an easy, but succulent main course. If you're looking for the best recipe for grilled pork tenderloin, you've come to the right place! Everyone will love this recipe and it even works for those on a low-carb, keto, Atkins, gluten-free, dairy-free, or Paleo diet.

Provided by Annissa Slusher

Time 29m

Number Of Ingredients 7

1 tablespoon avocado oil
1 teaspoon dijon mustard (whole grain)
1 clove garlic (crushed)
1/4 teaspoon dried thyme
1 pinch red pepper flakes
1 12-ounce pork tenderloin
1/2 teaspoon sea salt

Steps:

  • In a small bowl, stir together the avocado oil, dijon mustard, garlic, dried thyme, red pepper flakes, and sea salt.
  • Rub the seasoning mixture on the pork tenderloin. If desired, allow pork tenderloin to soak in the seasoning and come to room temperature--10-20 minutes. Meanwhile, preheat the grill using high heat.
  • Grill tenderloin according to your grills instructions.* I grill over high heat with the lid open, turning the meat every 3-5 minutes until the center of the thickest point is one or two degrees below the desired temperature. If all sides are browned, but the tenderloin is not done, decrease the heat to low, allow the grill to cool a few minutes, then close the lid.
  • Allow the tenderloin to rest for about 10 minutes before cutting. During this time, the internal temperature of the meat will continue to rise a few degrees.

Nutrition Facts : ServingSize 3 ounces, Calories 125 kcal, Carbohydrate 1 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 294 mg, Sugar 1 g, UnsaturatedFat 4 g

GRILLED PORK TENDERLOIN



Grilled Pork Tenderloin image

This perfect grilled pork tenderloin recipe cooks in minutes. A maple mustard marinade infuses the tender pork for juicy, robust flavor!

Provided by Erin Clarke / Well Plated

Categories     Dinner

Time 2h25m

Number Of Ingredients 9

1 pork tenderloin (about 1 to ½ pounds)
3 cloves garlic (minced (about 1 tablespoon))
1/4 cup apple cider vinegar
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Vegetable oil for grilling

Steps:

  • In a small bowl or liquid measuring cup, whisk together the garlic, apple cider vinegar, mustard, maple syrup, olive oil, salt, and pepper. Pour the marinade in a large, sturdy ziptop bag.
  • Cut away the silver skin from the pork tenderloin. Trim away any large pieces of excess fat. Place pork in the bag with marinade and seal it tightly, "squishing" the bag so that the pork is coated on all sides.
  • Place the bag in a baking dish or on a plate to catch any drips. Refrigerate to marinate for 2 hours or up to 1 day, turning occasionally. Let stand at room temperature 30 minutes prior to grilling.
  • When ready to cook, preheat the grill to medium (about 350 degrees F). Make sure the grates are very clean. Remove the pork from the marinade, shaking off any excess. Discard the marinade and bag. Place the pork on the grill and cover.
  • Cook until the pork reaches 135 degrees F on an instant read thermometer, about 12 to 15 minutes.
  • Remove the tenderloin to a plate, cover, and let rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts : ServingSize 1 of 4, Calories 544 kcal, Protein 94 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 295 mg, UnsaturatedFat 9 g

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This pork tenderloin with a savory-sweet mustard glaze makes an elegant weeknight dinner or centerpiece roast.

Provided by Jennifer Segal

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 9

2 pork tenderloins (1¾ to 2 lbs total)
½ cup (packed) light brown sugar
½ cup grainy Dijon mustard (such as Maille Rich Country Dijon Mustard Blend or Grey Poupon Country Dijon)
½ cup dry sherry
1 tablespoon chopped fresh rosemary
Salt
1 tablespoon vegetable oil, for cooking
Freshly ground black pepper
5 tablespoons unsalted butter, cut into 5 pieces

Steps:

  • Pat the tenderloins dry with paper towels.
  • In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.
  • Place the tenderloins in a baking dish or bowl. Season all over with 1¼ teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).
  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Heat the oil in a large cast iron or oven-safe skillet over medium-high heat (see note below if you don't have one of these pans). Add both tenderloins and sear on all sides until nicely browned, 6 to 8 minutes (don't move the tenderloins around between turns; they will brown better if left alone). Transfer the skillet to the oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)
  • Remove the skillet from the oven and immediately place an oven mitt or dishtowel over the handle to remind yourself that it is hot (it is easy to forget and burn yourself!). Transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into ¼- to ½-inch slices.
  • Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add ⅛ teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
  • Note: If you don't have an oven-proof skillet, transfer the pork to a foil-lined sheet pan after searing. (The foil is just for easy cleanup.) You may need to add a few minutes to the baking time.

Nutrition Facts :

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

  • Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
  • Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
  • Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
  • Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Categories     dinner, easy, quick, steaks and chops, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

Steps:

  • Pat the tenderloins dry with paper towels.
  • Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
  • Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
  • Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD



Grilled Pork Tenderloin with Molasses and Mustard image

This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.

Provided by Jan Esterly

Categories     Mustard     Pork     Backyard BBQ     Dinner     Meat     Pork Tenderloin     Summer     Grill/Barbecue     Molasses     Bon Appétit     Pittsburgh     Pennsylvania     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 5

1/4 cup mild-flavored (light) molasses
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
1 3/4-pound pork tenderloin

Steps:

  • Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
  • Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
  • Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
  • Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES



Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables image

Provided by Ming Tsai

Categories     main-dish

Time 4h45m

Yield 4 servings

Number Of Ingredients 17

1/2 cup naturally brewed soy sauce
2 tablespoons garlic, minced
1 tablespoon ginger, minced
4 scallions, sliced
1/2 cup honey
2 tablespoons Dijon mustard
1/2 cup red wine
1/4 cup canola oil
4 pork tenderloins, silver skinned removed
1 Japanese eggplant, cut in half, lengthwise
1 zucchini, cut in thirds lengthwise
1 red bell pepper, cut in half, de-seeded
1 large red onion, peeled and cut into 1/2-inch slices
2 large sweet potatoes, skin on, washed and cut into 1/2-inch slices
1 fennel, de-cored, cut in thirds, lengthwise
Salt and black pepper, to taste
Canola oil, for cooking

Steps:

  • In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
  • PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
  • WINE: Rosemont GSM, Australia

GRILLED PEACH- AND MUSTARD-GLAZED PORK TENDERLOIN



Grilled Peach- and Mustard-Glazed Pork Tenderloin image

A Betty Crocker cookbook shares a healthy recipe! Fruit preserves and mustard give the zip to low-fat meat.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 6

1/2 cup peach preserves
2 tablespoons Dijon mustard
2 teaspoons olive or vegetable oil
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
2 pork tenderloins (about 3/4 lb each)

Steps:

  • In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
  • Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  • In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 13 g, TransFat 0 g

GRILLED MUSTARD-GLAZED PORK LOIN(COOK'S COUNTRY)



Grilled Mustard-Glazed Pork Loin(Cook's Country) image

Dijon and yellow mustards also work well in the glaze, but make certain to use apple jelly (which is translucent), not apple butter (which is opaque). Look for a pork roast with about 1/4 inch of fat on top and tie the roast at 1-inch intervals to ensure an even shape. Keep a squirt bottle of water on hand during browning.

Provided by Coppercloud

Categories     Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup grainy mustard
6 tablespoons apple jelly
2 tablespoons dark brown sugar
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 teaspoons fresh thyme leaves, minced
1/2 teaspoon salt
3/4 teaspoon pepper
1 boneless pork loin roast, fat on top scored lightly and tied (2 1/2 to 3 pounds)

Steps:

  • Open bottom vent on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until covered with fine gray ash. Pour coals evenly over one half of grill. Set cooking grate in place, cover, open lid vent completely, and let grill heat for 5 minutes. Meanwhile, whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve one-third of mustard mixture for serving. Coat meat completely with half of remaining mustard mixture.
  • Scrape and oil cooking grate. Grill pork directly over coals until well browned all over, 12 to 15 minutes. Place pork fat-side up on cooler side of grill and brush with about one-third of remaining mustard mixture. Cover, open lid vents completely, and cook, brushing with mustard mixture every 10 minutes, until meat registers 140 degrees, 25 to 40 minutes.
  • Transfer pork to cutting board, tent with foil, and let rest 15 minutes (temperature should rise to 150 degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4-inch slices, transfer to platter, and spoon mustard mixture over top. Serve.

Nutrition Facts : Calories 736, Fat 35.8, SaturatedFat 6.5, Cholesterol 234.1, Sodium 609.1, Carbohydrate 20.7, Fiber 1, Sugar 15.4, Protein 79.1

HONEY-MUSTARD GLAZED PORK TENDERLOIN



Honey-Mustard Glazed Pork Tenderloin image

"Here's a well-seasoned recipe originally for the grill," explains Virginia Smith in Peoria, Illinois. "But we liked it so much that I changed it for the oven just so we could enjoy it all year long!"

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 13

2 teaspoons dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
Dash pepper
Dash cayenne pepper
1 pork tenderloin (3/4 pound)
GLAZE:
4-1/2 teaspoons brown sugar
4-1/2 teaspoons Dijon mustard
1/4 teaspoon honey

Steps:

  • In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight. , Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 263 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 737mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

CAJUN GRILLED PORK TENDERLOIN W/ BOURBON-MUSTARD GLAZE



Cajun Grilled Pork Tenderloin W/ Bourbon-Mustard Glaze image

You'll be wishing you made double of this tender and juicy pork tenderloin that is enveloped in an amazing bourbon-mustard glaze. Your guests will be coming back for seconds and thirds! Marguerite, in her Cajun Delights blog says right out that it's "out of this world" delicious and will send your taste buds into orbit, cher!" It's true!

Provided by Jostlori

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs pork tenderloin (two tenderloins, 1 lb each)
2 tablespoons creole seasoning (Zatarains or Tony Cacheres)
1/2 cup dark brown sugar
1/4 cup Bourbon
1/8 cup Worcestershire sauce
1/2 cup cane syrup
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
1/4 cup creole mustard
Tabasco sauce, to taste

Steps:

  • Wash the pork tenderloins and pat dry. Rub them generously with the Cajun rub.
  • Preheat the grill on medium high heat. Place on grill for a few minutes on high. Sear until grill marks appear on all sides of the pork. Blackening will enhance the flavor.
  • Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat. You want to set the grill to about 325 to 350°F Cover the grill, and let the pork cook for about 30 minutes.
  • Meanwhile, make the glaze by placing all ingredients in a small saucepan and bringing to a boil. Lower heat and cook for 5 minutes, stirring occasionally. Set aside.
  • After 30 minutes on the grill (from Step 3), turn and baste the tenderloin with the bourbon-mustard glaze. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.
  • Insert a meat thermometer and when the pork reaches 150°F, remove to a platter. Cover with foil and let rest about 15 minutes. Slice and serve with extra glaze.

GRILLED PORK TENDERLOIN WITH BOURBON GLAZE



Grilled Pork Tenderloin With Bourbon Glaze image

I served this over the summer when we had houseguests and everyone wanted the recipe.It's a Kentucky-style barbeque with a paprika-based rub first and then a delicious bourbon glaze to finish the tenderloin.I think this would be good with baby back ribs too!Prep time does not include marinading time.

Provided by Leslie in Texas

Categories     Pork

Time 36m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons coarse salt
2 teaspoons dark brown sugar
2 teaspoons sweet paprika
1 teaspoon black pepper
1 teaspoon mustard powder
1/2 teaspoon garlic powder
4 tablespoons unsalted butter, cut into pieces
1 clove garlic, minced
4 tablespoons Bourbon
4 tablespoons dark brown sugar
2 tablespoons dijon-style mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
salt & freshly ground black pepper
1 1/2 lbs pork tenderloin

Steps:

  • Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
  • To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
  • Sprinkle this mixture over the pork on all sides, and rub it into the meat.
  • Marinate the meat in the refrigerator for 2 hours.
  • To make the glaze, melt the butter in a saucepan over medium heat.
  • Add the garlic and cook for 1 minute.
  • Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
  • Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
  • Pour half the glaze into a small bowl.
  • Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
  • Internal temperature should be 160 drgrees.
  • For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
  • Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
  • Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
  • Serve at once.

Nutrition Facts : Calories 419, Fat 17.9, SaturatedFat 9.4, Cholesterol 141.1, Sodium 1259.1, Carbohydrate 17.8, Fiber 0.9, Sugar 15.8, Protein 35.8

GRILLED PORK WITH HOT MUSTARD



Grilled Pork with Hot Mustard image

I love Chinese food, and this soy-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup reduced-sodium soy sauce
2 tablespoons dry red wine or chicken broth
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon ground cinnamon
2 pork tenderloins (3/4 pound each)
HOT MUSTARD:
1/4 cup Dijon mustard
1 tablespoon honey
1 teaspoon prepared horseradish
2 teaspoons sesame seeds, toasted

Steps:

  • In a large resealable plastic bag, combine the soy sauce, wine, brown sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.

Nutrition Facts : Calories 197 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 408mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

TANGY GRILLED PORK TENDERLOIN



Tangy Grilled Pork Tenderloin image

This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.

Provided by Sadie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h40m

Yield 6

Number Of Ingredients 5

2 pounds pork tenderloin
⅔ cup honey
½ cup Dijon mustard
¼ teaspoon chili powder
¼ teaspoon salt

Steps:

  • Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
  • Prepare the grill for indirect heat.
  • Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

Nutrition Facts : Calories 267.3 calories, Carbohydrate 35.3 g, Cholesterol 65.3 mg, Fat 3.6 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 1.2 g, Sodium 650.5 mg, Sugar 30.9 g

GRILLED MUSTARD GLAZED PORK TENDERLOIN



Grilled Mustard Glazed Pork Tenderloin image

Make and share this Grilled Mustard Glazed Pork Tenderloin recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 33m

Yield 6 serving(s)

Number Of Ingredients 9

28 ounces pork tenderloin
1/2 cup apple juice
1/4 cup cider vinegar
2 large shallots, minced
1/4 cup brown coarse grain mustard
2 tablespoons olive oil
1 tablespoon brown sugar
1 1/2 teaspoons soy sauce
1 dash black pepper

Steps:

  • Place meat in a large zip lock bag set in a shallow dish.
  • For marinade, combine the apple juice, vinegar, shallots, mustard, oil, brown sugar, soy sauce and pepper.
  • Pour over the meat and seal the bag. Place in refrigerator. (Or freeze if doing OAMC.).
  • Drain meat, reserving marinade. Grill for 15-20 minutes or until meat thermometer reads 160.
  • Meanwhile, for the sauce, pour reserved marinade in a medium saucepan.
  • Bring to boiling; reduce heat.
  • Simmer, covered, about 8 minutes, or until reduce to 2/3 cup. Slice meat and serve with the sauce.

Nutrition Facts : Calories 245.9, Fat 11.7, SaturatedFat 3.1, Cholesterol 87.3, Sodium 151.5, Carbohydrate 6, Sugar 4.5, Protein 27.5

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Web Grilled Pork Tenderloin is an easy flavorful dinner. Marinated in a honey mustard sauce and then grilled to perfection. An easy family dinner! Let me start by saying that my …
From lifesambrosia.com


GRILLED MUSTARD-GLAZED PORK | BETTER HOMES & GARDENS
Web Cover and grill for 15 to 20 minutes more or until meat thermometer registers 160 degree F. Step 3. Meanwhile, for sauce, pour reserved marinade into a medium saucepan. Bring to …
From bhg.com


PORK CHOP, GRILL, GRILLING, CREAMY, MUSTARD, DINNER, LUNCH, GRILLED
Web May 23, 2023 Make the creamy mustard sauce: In a small saucepan, combine the heavy cream, Dijon and old-style mustards, and McCormick® Tarragon Leaves. Bring to …
From tasty.co


BROWN SUGAR & SOY GLAZED PORK WITH ELOTE SALAD - TODAY
Web May 17, 2023 Preheat the grill to high. 2. Make the dressing: in a large mixing bowl, whisk together the sour cream, mayonnaise, cilantro, garlic, lime zest and lime juice. Set aside. …
From today.com


MUSTARD-GRILLED PORK RECIPE | BON APPéTIT
Web Jun 30, 2008 Preparation. Step 1. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk mustard, mayonnaise, tarragon, and brown sugar in medium …
From bonappetit.com


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