Grilled Pork Tenderloin With Mustard Sauce Recipes

GRILLED PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Preheat your grill to medium-high heat.
• Rub the tenderloins with olive oil and then rub on the seasoning.
• Grill the tenderloins by turning so as to get a nice sear on all sides.
• Remove from grill when the internal temperature is 140°F to 145°F.
• Cover with foil and let rest for 5 minutes.
• Mix all ingredients in a medium-size mixing bowl and let stand for at least 4 hours - let stand on counter, NOT in fridge.
• Use as a sauce to taste with tenderloin however you prefer - pour on top, use for dipping, etc.

GRILLED PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE

Steps:

• Cut pork tenderloin into 2 inch pieces and use a mallet to pound the pork pieces to approximately 1 inch thick.
• Combine the olive oil, Dijon mustard, oregano, salt, and pepper in a plastic bag. Add the pork pieces and marinate for 30 minutes.
• Combine the remaining ingredients (except for the butter and parsley) in a saucepan and bring to boil over medium heat. Reduce and simmer for 10 minutes until thickened. Add the butter and melt at the end for a glistening sauce.
• While the sauce is cooking grill the pork tenderloin pieces on a hot grill for 3 minutes per side. Remove from the heat, garnish with parsley, and serve with the sauce on top.

GRILLED PORK TENDERLOIN WITH MUSTARD-DILL SAUCE

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.

MUSTARD-GLAZED PORK TENDERLOIN

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.

PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE

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.