Mustard Glazed Grilled Pork Tenderloin

Mustard Glazed Grilled Pork Tenderloin is a culinary delight that artfully blends the rustic charm of grilled meat with the refined subtlety of a mustard-infused glaze, creating a dish that is both heartily satisfying and elegantly flavored. This dish takes a humble pork tenderloin and elevates it to gastronomic excellence, thanks to a deeply flavorful marinade and a harmoniously balanced glaze that beautifully caramelizes upon grilling, enveloping the meat in a lustrous sheen that is as appealing to the eye as it is tantalizing to the taste buds.

The journey of this dish begins with the preparation of the marinade, a rich concoction of Dijon mustard, honey, apple cider vinegar, and extra virgin olive oil, which is whisked together with minced garlic, dried thyme, and beef broth. This mixture is a tenderizing elixir that infuses the pork with moisture, ensuring it remains succulent throughout the cooking process. The addition of Dijon mustard introduces a tangy complexity, while the honey lends a subtle sweetness that balances the acidity of the vinegar. The garlic and thyme, meanwhile, add depth and a hint of rusticity, creating a flavor profile that is both intricate and inviting.

After bathing in this aromatic marinade, the pork tenderloin is introduced to the grill, where the magic of transformation truly begins. As it cooks, the meat develops a rich, golden crust, the result of the marinade’s sugars caramelizing under the heat. This offers a textural contrast to the tender juiciness that awaits within. The act of grilling not only imparts a smoky undertone to the dish but also allows for the creation of a myriad of flavors that can only be achieved through the direct application of flame.

The glaze, applied in the final moments of grilling, is the pièce de résistance of the dish. A second application of Dijon mustard is combined with honey, soy sauce, apple cider vinegar, and a dash of paprika, resulting in a glaze that is at once sweet, tangy, and slightly spicy. This glaze acts as both a flavor enhancer and a protective coating, sealing in the juices and ensuring the pork tenderloin remains moist and flavorful. As it cooks, the glaze thickens and adheres to the meat, creating a sticky, glossy exterior that is irresistibly delicious.

Mustard Glazed Grilled Pork Tenderloin is the perfect balance of sweet and savory, with each bite offering a burst of flavors that are complex yet perfectly harmonized. It is a dish that commands attention, not just for its bold flavors but also for its stunning presentation, with the caramelized glaze lending a beautiful sheen that makes it a feast for the eyes.

Mustard Glazed Grilled Pork Tenderloin, with its richly flavored, tangy-sweet crust, pairs exceptionally well with Lemon Herb Orzo, whose light, citrusy brightness and herbal notes offer a refreshing counterbalance to the meat’s robustness. The zesty lemon and fragrant herbs in the orzo complement the mustard glaze’s depth, making each bite a harmonious blend of flavors that enhances the overall dining experience.

Ideal for any occasion, from a casual backyard barbecue to a more formal dining experience, Mustard Glazed Grilled Pork Tenderloin is sure to impress. It is a dish that speaks of care, creativity, and culinary prowess, offering a dining experience that is both deeply satisfying and memorably delicious. In the end, this dish is not just food; it is a work of art, a culinary creation that delights the senses and nourishes the soul.

Mustard Glazed Grilled Pork Tenderloin

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

4

hours 

Cooking time

30

minutes

Total time

4

hours 

30

minutes

Mustard Glazed Grilled Pork Tenderloin is a succulent, flavor-packed dish that boasts a beautifully caramelized mustard and honey glaze, offering a perfect blend of tangy and sweet notes with each tender bite.

Ingredients

• For the Pork Tenderloin and Marinade

• 1 1 pork tenderloin (1-2 lbs)

• 2 tablespoons 2 extra virgin olive oil

• 1/4 cup 1/4 Dijon mustard

• 2 tablespoons 2 honey

• 2 tablespoons 2 apple cider vinegar

• 2 cloves of 2 garlic, minced

• 1 cup 1 beef broth

• 1 tablespoon 1 dried thyme

• to taste, salt and ground black pepper

• For the Mustard Glaze

• 1/4 cup 1/4 Dijon mustard

• 1/4 cup 1/4 honey

• 1 tablespoon 1 soy sauce

• 1 tablespoon 1 apple cider vinegar

• 1 teaspoon 1 paprika

Directions

• Marinate the Pork:
  In a large mixing bowl, whisk together extra virgin olive oil, Dijon mustard, honey, apple cider vinegar, minced garlic, beef broth, and dried thyme. Season the mixture with salt and ground black pepper to taste. Place the pork tenderloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is completely coated. Refrigerate for at least 4 hours, or overnight for more depth of flavor.
• Prepare the Glaze:
  In a small bowl, combine the Dijon mustard, honey, soy sauce, apple cider vinegar, and paprika. Mix well until all the ingredients are thoroughly blended. Set aside for later use.
• Grill the Pork Tenderloin:
  Preheat your grill to medium-high heat. Remove the pork tenderloin from the marinade, allowing excess to drip off. Discard the remaining marinade. Grill the pork over direct heat, turning occasionally, until all sides are nicely seared, about 15-20 minutes depending on the size of the tenderloin.
• Apply the Mustard Glaze:
  In the last 5-10 minutes of grilling, start brushing the pork tenderloin with the prepared glaze. Turn the meat and apply more glaze frequently to build up a rich, caramelized exterior.
  
  Continue grilling until the pork reaches an internal temperature of 145°F (63°C), ensuring it’s fully cooked yet remains juicy and tender.
• Rest and Serve:
  Once cooked, transfer the pork tenderloin to a cutting board and let it rest for at least 5 minutes, allowing the juices to redistribute. Slice the tenderloin against the grain and serve with any additional glaze on the side. This dish pairs well with a side like Lemon Herb Orzo.