One of my favorite cuts from our Berkshire Hogs is the pork tenderloin. It is succulent and really delicious. It’s a melt-in-your-mouth type of meat. My family likes honey mustard sauce, and I thought that it would be a great complement for the pork. I grilled the tenderloin and that kept the meat moist. This recipe is very easy, so you will definitely want to make it again!
- 2 teaspoons Olive oil, divided
- 1–2 lb Pork tenderloin
- Kosher salt and coarsely ground pepper
- 5 Tablespoons Dijon mustard
- 2 Tablespoons Honey
- 1/2 Tablespoons Apple cider vinegar
- 1 Tablespoon Apple juice
- 1 teaspoon Garlic powder
- In a small bowl combine Dijon mustard, honey, apple cider vinegar, apple juice, 1 teaspoon olive oil and garlic powder. Cover with plastic wrap and set aside on the counter for a few hours, allowing the flavors to meld together.
- Remove the silver skin, if any, from the pork tenderloin and season the meat with salt and freshly ground pepper.
- Preheat the grill. Once the grill is hot, cook the tenderloin. Grill on all sides and take off grill once the tenderloin has reached 140 degrees.
- Heat the sauce in a small saucepan or in the microwave until warmed. Pour the sauce over sliced pork and serve.