My condiment of choice is mustard.
I was never a ketchup fan. Not as a kid, not as a teen and for sure not now. I don’t know why as I like tomatoes and generally love vinegar based sauces. French fries can take a little salt and vinegar, but keep the red stuff away from them. Mayonnaise isn’t bad. Salsa works for a number of things, but mustard leads the pack.
Whether it is spicy brown, coarse-grained, Chinese hot, country Dijon, Cleveland stadium or plain yellow, mustard rocks.
This wonderful dish uses the coarse-grained.
I didn’t have a full jar of the coarse kind so I supplemented it with some good ole spicy brown.
Cooking up the sauce.
The loins on the grill.
Reunited on the plate!
Grilled Mustard-Glazed Pork
Prep Time: 10 minutes | Cook Time: 23 mins | Makes: 6
- 2 12- to 14- ounce pork tenderloins
- 1/2 cup apple juice
- 1/4 cup cider vinegar
- 2 large shallots, minced
- 1/4 cup coarse-grain brown mustard
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 11/2 teaspoons soy sauce
- Dash pepper
- Snipped fresh chives (optional)
Trim fat from tenderloins. Place tenderloins in a plastic bag set in a shallow dish. For marinade, combine apple juice, vinegar, shallots, mustard, oil, brown sugar, soy sauce, and pepper. Pour over meat; close bag. Marinate in refrigerator for 30 minutes, turning bag occasionally.
In a grill with a cover arrange preheated coals around a drip pan. Drain tenderloins, reserving marinade. Place tenderloins on the grill rack directly over medium-hot coals; grill for 8 minutes, turning once to brown both sides. Move tenderloins over drip pan; insert meat thermometer in center of thickest tenderloin. Cover and grill for 15 to 20 minutes more or until meat thermometer registers 160 degree F.
Meanwhile, for sauce, pour reserved marinade into a medium saucepan. Bring to boiling and reduce heat. Simmer, uncovered, about 8 minutes or until reduced to 2/3 cup. Slice the tenderloins across the grain. Serve with the sauce. If desired, sprinkle with chives. Makes 6 servings.