This is an excellent and delicious way to serve grilled or barbecued pork. The marinade is low in sugar, and it is an easy recipe to make. Enjoy!
Prep time: 5 minutes
Marinading time: 10 minutes
Grilling time: 15 to 20 minutes
1 pork tenderloin, about 1 lb or 500 g
3 Tbsp Dijon mustard
2 Tbsp olive oil (or half olive oil and half sesame oil)
1 Tbsp rice vinegar
2 tsp organic coconut sugar (or brown sugar)
¼ tsp sea salt
¼ tsp pepper
2 cloves garlic, minced
- Trim excess fat from the pork. Cut the pork tenderloin lengthwise almost all the way through (NOT all the way, though); open it like a book so it is “butterflied”
- Make the marinade: Combine mustard, oil, vinegar, sugar, salt, pepper and garlic in a large shallow dish. Remove 2 Tbsp of the marinade to use while grilling.
- Place the pork in the shallow dish with the marinade, turning to coat the meat. Let it stand for 10 minutes.
- Grill the pork on a greased grill over medium high heat, turning once and brushing with reserved marinade. Grill (15 to 20 minutes) until the pork juices run clear when pork is pierced, and only a hint of pink remains at the centre of the pork.
- Transfer the pork from the grill to a cutting board; tent with foil and let stand for 5 minutes before carving.
NOTE: In case of inclement weather, this can be baked in the oven at 400 degrees F for about 15 – 20 minutes.
Recipe credit: adapted from a recipe in Good Times Magazine