Honey-Mustard BBQ Pork Tenderloin

Honey-Mustard BBQ Pork Tenderloin

Introducing a dish that brings together the perfect balance of sweetness and tanginess—Honey Mustard Grilled Pork Tenderloin. This recipe is a true delight for any barbecue enthusiast, featuring tender, juicy pork tenderloins marinated in a rich blend of honey, Dijon and whole grain mustards, and a hint of smoked paprika. The marinade not only infuses the meat with incredible flavor but also doubles as a glaze, giving the tenderloins a beautiful caramelized finish on the grill. Whether you’re hosting a summer cookout or simply enjoying a family meal, this dish is sure to impress. Pair it with a light to medium-bodied Pinot Noir or a refreshing ginger ale for the perfect culinary experience.

 

Quantity:

  • Serves 4

Preparation Items:

  • 2 pork tenderloins (about 1 lb each)
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 cup whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation Method:

  1. Honey-Mustard Marinade: In a bowl, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper. This mixture will act as both a marinade and a glaze.
  2. Marinating: Reserve about 1/4 cup of the marinade for glazing later. Place the pork tenderloins in a zip-top bag or shallow dish and pour the remaining marinade over them. Ensure they are fully coated. Let them marinate in the refrigerator for at least 2 hours, ideally overnight.
  3. Grilling: Preheat the grill to medium-high heat. Remove the pork from the marinade, letting any excess drip off. Place the tenderloins on the grill, searing on all sides until they develop a nice char, about 2-3 minutes per side.
  4. Glazing & Cooking: Reduce the grill heat to medium. Brush the tenderloins with the reserved marinade/glaze and continue cooking for another 12-15 minutes, turning occasionally, or until the pork reaches an internal temperature of 145°F.
  5. Rest & Serve: Remove the tenderloins from the grill and let them rest for 5-10 minutes before slicing against the grain. Drizzle with any leftover glaze if desired.

Preparation Time:

  • Total time: 3 hours 30 minutes (with 2 hours marination)
  • Active time: 30 minutes
  • Passive time (marinating & resting): 3 hours

Drink Pairing:

  • A light to medium-bodied red wine, such as a Pinot Noir, complements the sweet and tangy flavors of the honey-mustard glaze. For a non-alcoholic option, a ginger ale or ginger beer offers a refreshing zing that pairs nicely with the BBQ tenderloin.
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