Grilled Pork Tenderloin with Jalapeño Honey Mustard
Equipment
- grill or grill pan
Ingredients
For the pork tenderloin
- 1.5 lbs pork tenderloin
- 1½ tsp brown sugar
- 1½ tsp paprika
- 1½ tsp garlic powder
- 1 tsp sea salt, more to taste
- ¾ tsp pepper, more to taste
For the jalapeno honey mustard
- 1-2 jalapeños, ribs removed and seeded, and finely chopped
- ½ cup dijon mustard or stone ground mustard
- ¼ cup raw honey
- 1 tbsp apple cider vinegar
- 4 cloves garlic
- ½ tsp sea salt
- ½ tsp pepper
Instructions
Make the marinade
- In a small skillet over medium heat, add a small drizzle of avocado oil and the jalapeño and sauté for 4-5 minutes until softened.In the last minute of cooking, add the chopped garlic and saute for 1 minute more, until the garlic is fragrant.Remove from heat.
- In the bowl of a food processor, add the sautéed jalapenos and garlic, dijon mustard, raw honey, apple cider vinegar, salt, and pepper. Pulse a few times until combined.Alternatively, whisk together the ingredients in a small bowl.
Make the pork
- Remove the pork from the packaging and pat dry with a paper towel. Place the pork tenderloin in a freezer bag and pour the marinade over it. Let marinate for at least 30 minutes or up to overnight.
- After marinating, remove the pork from the bag and place it on a plate or baking sheet.Pat the pork tenderloin once again with paper towels, then sprinkle all sides with the seasoning blend.
- Heat a grill or grill pan to medium-high heat. Grease the grates with avocado oil.Grill the pork tenderloin, turning every 5 minutes, until lightly charred on all sides, about 20 minutes, depending on the size of the tenderloin.The thickest part of the tenderloin should read 145℉ on a meat thermometer.
- Once grilled, transfer the pork to a cutting board and tent with foil for 5-10 minutes to allow the juice to redistribute and for the meat to be perfectly cooked.Slice and serve.