Serves 4
65 min
Barbecued Grilled Pork Tenderloin
Recipe GLPRc581ff7a3969fb
A lean, succulent pork tenderloin infused with a tangy blend of Dijon mustard, smoky barbecue sauce, and aromatic rosemary. Butterflied and quickly grilled to tender perfection, this impressive main course comes together in just over an hour and delivers restaurant-quality results with minimal effort.
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Ingredients
2 tablespoons Dijon mustard
2 tablespoons barbecue sauce
2 tablespoons olive oil
1 teaspoon dried rosemary
Salt to taste
Freshly ground black pepper to taste
16 ounce pork tenderloin, halved and butterflied
Directions
In a shallow nonreactive bowl or dish, whisk together the Dijon mustard, barbecue sauce, and olive oil until well blended. Stir in the dried rosemary, and season the mixture generously with salt and freshly ground black pepper.
Place the halved and butterflied pork tenderloin pieces into the marinade, turning to coat both sides evenly. Cover and refrigerate for at least 30 minutes, preferably up to 1 hour, allowing the flavors to penetrate the meat.
Preheat your grill to medium-high heat or position an oven rack about 4 inches from the broiler element and preheat the broiler.
Remove the pork from the marinade, allowing excess sauce to drip back into the dish. Grill or broil the tenderloin pieces for 6 to 7 minutes on the first side, until nicely browned and charred in spots.
Flip the pork carefully and cook for an additional 6 to 7 minutes on the second side, until the internal temperature reaches 145°F when measured with a meat thermometer at the thickest part.
Transfer the cooked pork tenderloin to a clean cutting board and allow it to rest for 10 minutes. This resting period allows the juices to redistribute, ensuring moist and tender meat.
Slice the pork tenderloin on the bias (at a slight angle) into thin slices, and serve immediately.
