Butterflied Mustard Garlic Pork

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!

Butterflied Mustard Garlic Pork


Prep time: 5 minutes

Marinading time: 10 minutes

Grilling time:  15 to 20 minutes

Servings:  4



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