Grilled Honey Mustard Pork Tenderloin Recipes

GRILLED HONEY MUSTARD PORK TENDERLOIN

Steps:

• In a small bowl, combine mustard, honey, apple cider vinegar, onion powder, and salt.
• Place pork tenderloin in a tupperware or large plastic baggie and add honey mustard.
• Marinate for at least 1 hour, up to overnight, or if you are making this a freezer meal, label and place in the freezer.
• Preheat

HONEY-GRILLED PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the soy sauce, garlic and ginger; add the pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., In a small saucepan, combine the honey, brown sugar and oil. Cook and stir over low heat until sugar is dissolved. Remove from the heat; set aside., Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°, basting frequently with honey mixture. Let stand for 5 minutes before slicing.

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

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

HONEY MUSTARD GRILLED PORK TENDERLOIN

Steps:

• Pat pork tenderloin dry with a paper towel.
• In a small bowl add the lemon juice, minced garlic, dried Italian seasoning, oil, salt, pepper, Dijon mustard, and honey. Whisk to combine.
• Pour half of the seasoning mixture into a large resealable plastic bag. Reserve the other half in a covered container in the refrigerator. Add the pork tenderloin to the bag and seal after removing any excess air. Squeeze the marinade all over the tenderloin, coating all side. Place the bag in the refrigerator for 1 hour.
• When you are ready to grill the pork, remove the tenderloin from the refrigerator so that it can warm up a little. Heat the grill on medium heat and oil the grill grates or grill pan. Place the pork tenderloin directly on the grates over direct heat. Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and browning. After the pork has been cooking for 10 minutes, brush the reserved marinade over all sides of the tenderloin. The tenderloin is cooked and ready to be taken off the grill when the internal temperature reaches 145°F (63°C) at the center of the thickest section.
• Transfer the tenderloin to a serving platter and allow it to rest for 5 minutes before serving.

GRILLED HONEY-DIJON PORK TENDERLOINS

Steps:

• Place pork in lg plastic bag.
• Mix remaining ingredients.
• Set aside 2/3 cup.
• Pour remaining marinade over pork, turn to coat.
• Seal bag and refrigerate for 4 hours.
• Drain.
• Grill, covered, over indirect medium heat for 10 minutes each side.
• Juices should run clear.
• Serve with reserved sauce.

TANGY GRILLED PORK TENDERLOIN

Steps:

• Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
• Prepare the grill for indirect heat.
• Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).