Grilled Pork Tenderloin With Mustard Dill Sauce Recipes

GRILLED PORK TENDERLOIN WITH MUSTARD SAUCE

Grilled Pork Tenderloin with Mustard Sauce image

Grilled Pork Tenderloin is an easy flavorful dinner. Marinated in a honey mustard sauce and then grilled to perfection. An easy family dinner!

Provided by Deseree

Time 2h25m

Number Of Ingredients 9

Ingredients

2 pounds pork tenderloin (trimmed)
1/2 cup olive oil
1/4 cup stone ground mustard
3 tablespoons dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
1 1/2 teaspoons salt
1 teaspoon granulated garlic
1/4 teaspoon onion powder

Steps:

Place pork in a shallow dish (or resealable plastic bag)
Whisk together remaining ingredients until emulsified.
Reserve 1/4 of the marinade to serve with cooked pork.
Pour remaining marinade over the pork. Turn to coat. Cover and refrigerate for at least 2 hours.
When ready to cook, preheat grill to medium.
Cook pork 8 - 10 minutes on each side or until a meat thermometer inserted reaches 145 degrees.
Remove pork from grill and allow to rest 5 - 10 minutes.
Slice, drizzle with reserved marinade and serve.

Nutrition Facts : Calories 396 kcal, Carbohydrate 7.3 g, Protein 40 g, Fat 22.8 g, SaturatedFat 4.2 g, Cholesterol 110 mg, Sodium 802 mg, Fiber 0.3 g, Sugar 6 g, ServingSize 1 serving

GRILLED PORK TENDERLOIN WITH MUSTARD-DILL SAUCE

Grilled Pork Tenderloin with Mustard-Dill Sauce image

Provided by Bon Appétit Test Kitchen

Categories Mustard Low Cal Backyard BBQ Dinner Pork Tenderloin Spring Summer Grill Grill/Barbecue Dill Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup white balsamic vinegar
2 tablespoons plus 1/2 cup chopped fresh dill
2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
1/4 cup Dijon mustard
1 tablespoon honey
1 1-pound pork tenderloin

Steps:

Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.

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