Grilled Pork Tenderloin with Honey-Mustard Glaze

Grilling pork tenderloin is a great way to prepare this tender cut of meat, and it turns out just as juicy as when you give it a quick roast in the oven. No secret, no tricks—just prepare your grill for both on- and off-heat cooking and move the tenderloin around as needed. 

I started out by placing it very close to a hot fire, turned it a few times, then placed it directly over the fire for a couple minutes on each side before moving it back off heat to finish—a total of about 30 minutes for a 1-1/2-pound piece.

 

I think Dijon mustard complements pork of any kind, and here I used it for both a rub and a finishing glaze. Few ingredients, simple prep, and big flavor.

Serves 4

Ingredients

• 2 tbsp Dijon mustard, divided
• 1/2 tsp crushed dried oregano
• sea salt
• freshly ground black pepper
• 2 tbsp honey
• 1 tbsp white balsamic vinegar
• 1 1-1/2-lb pork tenderloin, trimmed
• olive oil, for rubbing

 Preparation

1. Light a grill for medium-high heat with space for off-heat grilling.
2. Combine 1 tablespoon mustard, oregano, salt, and pepper in a small bowl. Rub the mixture all over the pork tenderloin.
3. In another small bowl, combine the remaining 1 tablespoon mustard, honey, and vinegar. Set aside.

Rub and Glaze

Mustard-Rubbed Pork Tenderloin

1. Lightly oil the off-heat side of the grill grate. Place the tenderloin off heat but close to the fire to start. After 5 minutes, turn the meat and continue grilling and turning—placing directly over the fire a few times until char marks appear—for a total of about 30 minutes (or until desired degree of doneness).
2. 5 minutes before the tenderloin is done, brush it with most of the honey-mustard mixture. Transfer to a cutting board and let rest 5 minutes, brushing with the remaining glaze.

Pork Beginning to Grill

After Turning

Ready for Glaze

Glazed Tenderloin

Cut into 12 pieces, transfer to a platter, and serve. 

Grilled Pork Tenderloin with Honey-Mustard Glaze