|Honey Mustard Marinated Pork Tenderloin|
I was messing around one day with salad dressing variations and mixed some lemon juice with some Dijon mustard. It was good, but not quite right. It needed something sweet in it. The classic honey mustard combo was what I went for. After the initial salad dressing test, I tried it on a few other things. It makes a good coleslaw. But where I hit gold, was as a pork marinade. The spice of the mustard, the sweet of the honey, and the acid of the lemon compliment the pork perfectly.
- 1 Cup Spicy Dijon Mustard
- 2 Tablespoons Honey
- Juice of 1 Large Lemon
- 2 Pork Tenderloins
- 1 Large Storage Bag
|Use a plastic storage bag for marinating|
|Get a good smoke going to really enhance the
the flavor. The smoke is just to enhance the flavor,
not to actually cook the meat.
Remove the pork from the bag and place on a plate to let the extra marinade drip off. The mustard has a habit of burning and let it drip off a little will help prevent any unwanted burning on the grill. I like to use charcoal for this dish instead of gas, so that I can get a good smoky flavor in the pork. The smoke and mustard flavors were meant to be together. Get the grill to about 450-500 degrees. If you want to throw some oak or hickory in there to help get some smoke going. I use an oak lump charcoal that works really well. Grill about 10 – 15 minutes per side and then over indirect heat another 5 – 10 minutes.
|Honey Mustard Marinated Pork with
Cheesy Mashed Potatoes and Sautéed Asparagus