GRILLED PORK TENDERLOIN
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
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 AND SAGE GRILLED PORK TENDERLOIN
from "daily unadventures in cooking" - http://www.dailyunadventuresincooking.com/2010/04/mustard-and-sage-grilled-pork-tenderloin.html
Provided by ellie3763
Categories < 60 Mins
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together mustard, sage, salt, pepper, garlic and vinegar. Whisk in oil. Add pork and marinate for at least 30 minutes.
- Put pork on grill on direct high heat. Cook on high for ~4 minutes before flipping. Flip and turn heat down to medium, line upright side with sage leaves. Continue cooking, turning occasionally until the interior reads ~155°F Remove from heat, cover, and let rest for 10 minutes. Slice and serve.
Nutrition Facts : Calories 133.3, Fat 14.4, SaturatedFat 1, Sodium 112.2, Carbohydrate 1.4, Fiber 0.5, Sugar 0.3, Protein 0.5
PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE
The key with tenderloin is making sure it's not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.
Provided by Bryan Furman
Categories Bon Appétit Dinner Summer Pork Pork Tenderloin Grill/Barbecue Grill Peach Mustard
Yield 8 servings
Number Of Ingredients 13
Steps:
- Peach-Mustard Sauce:
- Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
- Pork:
- Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
- Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°F, 10-12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.
- Serve sliced pork with Peach-Mustard Sauce alongside.
- Do Ahead
- Sauce can be made 1 day ahead. Cover and chill.
MUSTARD-GRILLED PORK
Provided by Judith Fertig
Categories Mustard Low Carb Quick & Easy Low Cal High Fiber Backyard BBQ Dinner Pork Tenderloin Summer Grill Grill/Barbecue Healthy Tarragon Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Spray grill rack with nonstick spray. Prepare barbecue ( medium-high heat ). Whisk mustard, mayonnaise, tarragon, and brown sugar in medium bowl. Brush mustard sauce generously on both sides of pork cutlets.
- Grill pork until just cooked through and firm to touch, 2 to 3 minutes per side. Transfer to plates. Serve with Grilled Red and Green Cabbage Slaw.
GRILLED PORK TENDERLOIN WITH MUSTARD-DILL SAUCE
Provided by Bon Appétit Test Kitchen
Categories Mustard Low Cal Backyard BBQ Dinner Pork Tenderloin Spring Summer Grill Grill/Barbecue Dill Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
- Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
- Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.
GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD
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
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.
PORK TENDERLOIN WITH MUSTARD SAUCE
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes. Transfer pork to a plate, cover with aluminum foil, and let rest 10 minutes (reserve skillet with juices).
- To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water, if sauce is too thick.
- Slice pork thinly and serve with pan sauce.
Nutrition Facts : Calories 206 g, Fat 9 g, Protein 29 g
SAGE AND GARLIC CRUSTED PORK TENDERLOIN
Make and share this Sage and Garlic Crusted Pork Tenderloin recipe from Food.com.
Provided by AmandaInOz
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Stir together garlic, sage, salt, pepper and olive oil in a small bowl.
- Rub mixture all over pork.
- Heat a heavy pan over medium-high heat. Add the vegetable oil. Add pork and brown on all sides, about 4 minutes.
- Transfer to oven. Roast pork, turning occasionally, until a thermometer registers 145 to 150, about 20 minutes.
- Transfer to a cutting board. Tent with foil and let rest 10 minutes before slicing.
Nutrition Facts : Calories 234.2, Fat 11.8, SaturatedFat 2.6, Cholesterol 92.1, Sodium 800.8, Carbohydrate 0.9, Fiber 0.3, Protein 29.4
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