Best Grilled Mustard Glazed Pork Tenderloin Recipes

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES

Steps:

• In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
• PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
• WINE: Rosemont GSM, Australia

GRILLED PEACH- AND MUSTARD-GLAZED PORK TENDERLOIN

Steps:

• In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
• Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
• In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

GRILLED MUSTARD GLAZED PORK TENDERLOIN

Steps:

• Place meat in a large zip lock bag set in a shallow dish.
• For marinade, combine the apple juice, vinegar, shallots, mustard, oil, brown sugar, soy sauce and pepper.
• Pour over the meat and seal the bag. Place in refrigerator. (Or freeze if doing OAMC.).
• Drain meat, reserving marinade. Grill for 15-20 minutes or until meat thermometer reads 160.
• Meanwhile, for the sauce, pour reserved marinade in a medium saucepan.
• Bring to boiling; reduce heat.
• Simmer, covered, about 8 minutes, or until reduce to 2/3 cup. Slice meat and serve with the sauce.