Pork Tenderloin Rubbed with Mustard
This is a great pork tenderloin recipe. I ate 3/4 of a pound last night. Couldn’t help myself; it tasted amazing. It has two of my favorite flavors: mustard and bourbon. There are a couple other recipes I’ll be posting here as well. After the jump is the recipe.
3/4 cup spicy brown mustard
1/4 cup plus 2 tbsp bourbon
3 tbsp olive oil
1/4 cup plus 2 tbsp chopped fresh thyme
3 cloves garlic, minced
3 tbsp chopped flat-leaf parsley
freshly ground black pepper, to taste
3 pork tenderloins, each 3/4 to 1 lb,trimmed
vegetable-oil cooking spray
Serves: 4
1. Combine the mustard, bourbon, oil, thyme, garlic, parsley, and pepper in a bowl, stirring well. Rub into the tenderloins; cover the meat on all sides.
2. Put the tenderloins in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate up to 4 hours. If refrigerated, let the tenderloins stand at room temperature for 15 minutes before grilling.
3. Prepare the grill: Lightly spray the grill rack with vegetable-oil cooking spray. Light the fire and wait until moderately hot.
4. Grill the tenderloins for 12 to 14 minutes, turning with tongs once or twice, until cooked through with an internal temperature of 150 to 155 degrees. Let the pork rest for 10 minutes before slicing; the temperature will rise to 160 degrees during the resting period. Slice thin and serve.