Grilled Pork Tenderloin
A spicy-sweet char on a pork tenderloin creates a delicious meal for two or twenty.
Servings 4
Equipment
- 1 grill stove-top, charcoal, or gas
Ingredients
- 1 1 - 1½ lb. pork tenderloin
- 3 cloves garlic minced (about 1 Tb.)
- ¼ cup apple cider vinegar
- 3 Tb. Spicy Beer Mustard
- 2 Tb. maple syrup
- 1 Tb. olive oil
- 1 tsp. kosher salt
- ½ tsp. fresh ground black pepper
Instructions
- In a small bowl whisk together the garlic, apple cider vinegar, Spicy Beer Mustard, maple syrup, olive oil, salt and pepper.3 cloves garlic, ¼ cup apple cider vinegar, 3 Tb. Spicy Beer Mustard, 2 Tb. maple syrup, 1 Tb. olive oil, 1 tsp. kosher salt, ½ tsp. fresh ground black pepper
- Pour the mixture into a large sturdy zip-lock bag.
- Check to see if the pork tenderloin has the silver-skin removed. If not, cut it away. Place the pork in the bag with marinade and seal it being certain the pork is coated on all sides.1 1 - 1½ lb. pork tenderloin
- Place the bag on a plate to catch drips. Refrigerate to marinate for 2 hours or up to 24 hours, turning occasionally.
- Let stand at room temperature approximately 30 minutes prior to grilling.
- Preheat grill to medium (350 Degrees F) and clean the grates.
- Remove the pork from the marinade, and shake off the excess and gently pat to remove drips leaving garlic and mustard seeds on the pork tenderloin.
- Discard the marinade and the bag. Place the pork on the grill and cover.
- Grill until the pork reaches 135 Degrees F internal temperature. Remove the tenderloin to a cutting board and tent with aluminum foil and rest for 10 minutes.
- Slice and serve.
Notes
This tender, full-of-flavor roast may easily overcook. Please watch the temperature and at 135 Degrees F internal temperature, remove it from the grill. In the resting time it will continue cooking. Pork flavor and tenderness peak when the center is slightly pink.