Grilled Honey Mustard Pork Tenderloin. The pork was marinated with hot honey, grainy mustard, white balsamic & fresh herbs from the garden, before being seared on the grill. Oven instructions are also included.
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Serving Suggestions
- Serve with Strawberry-Ginger Jam. A trip to a local farm with their own strawberry fields, was the inspiration for this meal. The tender, juicy, freshly picked berries were mixed with sugar, ginger, lemon juice and zest to create the super simple, yet incredibly flavourful jam.
Served on grilled sourdough, layered with the jam, pork slices, caramelized red onions, Saint Agur blue cheese, then finished with mint & Maldon. The combination of flavours and textures was incredible! - Pair this tenderloin with a fresh salad, roasted or grilled vegetables, or your favorite sides for a complete meal.
Ingredients
- Pork tenderloin
Honey Mustard Pork Tenderloin Marinade
- Olive oil
- Soy sauce
- Hot honey
- Whole-grain mustard
- White balsamic vinegar
- Brown sugar
- Worcestershire sauce
- Garlic
- Fresh rosemary
- Fresh thyme
- Salt
- Black pepper
See recipe card for quantities.
Instructions
Prepare the Marinade
In a bowl, whisk together the olive oil, soy sauce, hot honey, whole-grain mustard, white balsamic vinegar, brown sugar, Worcestershire sauce, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper until well combined.
Marinate the Pork
Place the pork tenderloin in a large freezer bag and pour the marinade over it. Seal the bag and massage the marinade into the pork. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for maximum flavour.
Preheat the Grill
Preheat your grill to medium-high heat.
Grill the Pork
Remove the pork tenderloin from the bag, letting any excess marinade drip off.
Discard the marinade. Grill the tenderloin until it reaches an internal temperature of at least 145°F, about 20-25 minutes, turning occasionally to ensure even cooking.
Let the pork rest for 3 minutes before slicing.
Oven Instructions
If you prefer to cook the tenderloin in the oven, preheat to 400°F. Place the tenderloin on a baking sheet and roast for about 20-25 minutes, or until the internal temperature reaches 145°F, followed by a 3-minute rest.
Serve
Slice the tenderloin into medallions and serve hot.
Watch how this recipe was made here
Equipment used in the video
Prepared using the Hestan Culinary NanoBond 2-Qt. Saucier, NanoBond 11" Skillet, OvenBond ¼ Sheet Pans and Provisions Colander & Mixing Bowl (a few of my most used pieces!) Cooked on the Hestan Gas Range. Proud Hestan Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Grilled Honey Mustard Pork Tenderloin recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
📖 Recipe
Grilled Honey Mustard Pork Tenderloin
Ingredients
- 2 ½ pounds pork tenderloin
Honey Mustard Pork Tenderloin Marinade
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons hot honey
- 2 tablespoons whole-grain mustard
- 2 tablespoons white balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- ½ tablespoon chopped rosemary
- ½ tablespoon chopped thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Marinade: In a bowl, whisk together the olive oil, soy sauce, hot honey, whole-grain mustard, white balsamic vinegar, brown sugar, Worcestershire sauce, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper until well combined.
- Marinate the Pork: Place the pork tenderloin in a large freezer bag and pour the marinade over it. Seal the bag and massage the marinade into the pork. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for maximum flavour.
- Preheat the Grill: Preheat your grill to medium-high heat.
- Grill the Pork: Remove the pork tenderloin from the bag, letting any excess marinade drip off.
- Discard the marinade. Grill the tenderloin until it reaches an internal temperature of at least 145°F, about 20-25 minutes, turning occasionally to ensure even cooking. Let the pork rest for 3 minutes before slicing.
- Oven Instructions: If you prefer to cook the tenderloin in the oven, preheat to 400°F. Place the tenderloin on a baking sheet and roast for about 20-25 minutes, or until the internal temperature reaches 145°F, followed by a 3-minute rest.
- Serve: Slice the tenderloin into medallions and serve hot.
- Rate this Recipe: If you make this, please leave a review letting us know how it was!
Video
Notes
- Serve with Strawberry-Ginger Jam. A trip to a local farm with their own strawberry fields, was the inspiration for this meal. The tender, juicy, freshly picked berries were mixed with sugar, ginger, lemon juice and zest to create the super simple, yet incredibly flavourful jam. Served on grilled sourdough, layered with the jam, pork slices, caramelized red onions, Saint Agur blue cheese, then finished with mint & Maldon. The combination of flavours and textures was incredible!
- Pair this tenderloin with a fresh salad, roasted or grilled vegetables, or your favorite sides for a complete meal.
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