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Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, February 10, 2017

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 minute (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

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