Get ready to transform your ordinary dinner into a culinary masterpiece that will have your family and friends begging for seconds! This grilled honey mustard pork tenderloin is not just a recipe—it's a flavor explosion that combines the perfect balance of sweet, tangy, and smoky notes. Whether you're a grilling novice or a backyard BBQ champion, this dish promises to elevate your cooking game and impress even the pickiest eaters with its irresistible golden-brown crust and juicy, tender interior.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pork tenderloin (about 1 lb)
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- In a medium mixing bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, and pepper until well combined to create the marinade.
- Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve better caramelization during grilling.
- Generously coat the entire pork tenderloin with the honey mustard marinade, ensuring all sides are evenly covered.
- Preheat the grill to medium-high heat, around 400-425°F, creating direct and indirect heat zones.
- Clean and oil the grill grates to prevent the tenderloin from sticking and to create nice grill marks.
- Place the marinated pork tenderloin on the hot grill and sear for 2-3 minutes on each side to develop a beautiful golden-brown crust.
- Move the tenderloin to the indirect heat zone and continue grilling, turning occasionally, until the internal temperature reaches 145°F, which typically takes 15-20 minutes.
- Remove the pork from the grill and let it rest on a cutting board for 5-7 minutes, allowing the juices to redistribute and ensuring a moist, tender result.
- Slice the tenderloin against the grain into medallions and serve immediately, optionally drizzling any remaining marinade over the top.
Tips
- • Temperature is key! Always let your pork tenderloin rest at room temperature for 30 minutes before grilling to ensure even cooking. • Use a meat thermometer to hit the perfect 145°F internal temperature—this guarantees a juicy, safe-to-eat result. • Create a two-zone grill setup: high heat for searing and lower heat for finishing, which prevents burning and promotes even cooking. • Pat the meat dry before marinating to help the honey mustard glaze stick better and create a beautiful caramelized exterior. • Don't rush the resting period after grilling—those 5-7 minutes allow juices to redistribute, making each bite incredibly tender. • For extra flavor, consider reserving some marinade to drizzle over the sliced tenderloin just before serving.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 12g
Protein: 24g
Fat: 10g
Saturated Fat: g
Cholesterol: 75mg
