Pork Tenderloin with Yellow Mustard Marinade
This dish is extremely easy to make, since it’s simply a mixture of oil, vinegar, and our earthy and pungent Yellow Mustard Marinade, but we do recommend that you give yourself plenty of time to make this dish. The flavors benefit from being given ample time to mingle, developing richness, depth, and heat as the marinade sits.
We’ve included cooking options for this dish, because it can be cooked entirely on a grill or started on a grill and then finished in a hot oven. Either method works beautifully, but be aware that this isn’t a dish to set and forget. Pork tenderloin cooks quickly and, once the cooking starts, will be finished in about half an hour.
2 Tablespoons olive oil
2 Tablespoons canola oil
2 Tablespoons white wine vinegar
¼ cup Yellow Mustard Marinade
2-3 pound pork tenderloin
1. Combine all ingredients except pork. This marinade can be used right away, or the flavors can be allowed to marry for at least an hour and up to a day.
2. Put marinade in a non-reactive container, like glass, and coat pork with marinade. Let it sit in the refrigerator overnight.
3. Heat a grill to high heat. If you’re going to cook it entirely on the grill, create direct heat and indirect heat zones. If you’re going to finish your tenderloin in the oven, preheat your oven to 400°F.
4. Remove pork tenderloin from marinade and place over direct heat. Discard marinade. Cook for 4-5 minutes per side, or until the grill marks are deeply set and the outside of the pork has started to brown.
5. Move to the indirect heat of the grill, or place in a baking dish and bake for 10-15 more minutes, or until the internal temperature of the tenderloin reaches 145°F.
6. Remove from heat. Allow to rest under tented foil for 3-5 minutes before slicing.
