Tis the season, and there’s no better weekend to spark the Q than Easter. My family is nor Catholic, nor Jewish, so we wanted pork tenderloin on Good Friday. One of my favourite things to do is cook with my Mom, although I am sure she hates being dethroned as Head Chef in the kitchen (sorry, Mommy). We cooked up the idea to use up some honey and rosemary that she had on hand. It’s a great way to get creative in the kitchen.
Grilling isn’t easy, you have to be patient. But when done right, the results are delicious!
Honey Mustard Pork Tenderloin – 6 servings
What You’ll Need
- 3 lbs Pork Tenderloin
- 1 cup honey
- 3/4 cup dijon mustard, your favourite
- 1 tsp chili powder (or to your taste)
- 6 sprigs of Rosemary, 3 chopped
What To Do
Season the pork tenderloin on both sides with salt. Slide into a large resealable ziplock bag. In a medium bowl mix together honey, dijon mustard, chili powder, and rosemary. Pour most of the marinade over the pork tenderloins, seal the bag, and refrigerate for at least 4 hours. Reserve some for basting.
After the meat has marinated, prepare the grill for indirect heat. I’ll explain this below.
Lightly oil the grill grate, after you have scraped it down. Remove the pork tenderloin from the marinade, and discard the liquid and 3 whole sprigs of rosemary.
Grill on direct heat for 4 minutes per side to get a good crust and grill marks. Place over indirect head for another 22-27 minutes. Baste after each turn. Pork should have an internal temperature of 77°C. Remove from the grill and tent for a few minutes. Slice and serve!
Indirect Heat: Turn 1 or 2 burners on high. Placing the meat on the burners will be direct heat, on the side without a burner is indirect.
Wine Pairing: depending on the amount of chili powder you put in, this pork will be sweeter or a balanced sweet and spicy. Ours was a bit spicy, so we paired with a glass of 2011 Beringer Sauvignon Blanc Napa Valley. With bright aromas of guava and melon and flavours of pineapple and citrus, it balanced out the pork just nicely.
I served with curried rice and grilled asparagus, which I will post tomorrow!