This Country Dijon-Balsamic Grilled Pork Tenderloin is a delicious blend of grainy, country dijon mustard, balsamic vinegar, honey, olive oil and garlic.
This recipe uses the grainy kind of dijon mustard called country dijon. That is my go-to dijon mustard for recipes. I use it in lots of different marinades and whenever I make tuna salad, chicken salad, or egg salad. (On a side note, after I use all the mustard I save the cute little glass jars the country dijon comes in and use them for different things. They have a narrow top and wider base which makes them great for putting water in them for painting.) Okay, enough about country dijon mustard, haha.
First, whisk the marinade ingredients together. I normally do this in my Pyrex measuring pitcher. Next, put the pork tenderloin into a large ziplock bag and pour marinade into bag.
Make sure the bag is completely sealed and gently shake the bag to coat the meat in the marinade. Let marinate for at least 2 hours or up to 24 hours in the refrigerator. I normally try to let marinate overnight to help tenderize the pork and infuse with flavor.
The pork tenderloin takes around 20-30 minutes to grill depending on how well done you like your meat. Grill over indirect heat at 450° Fahrenheit until internal temperature reaches 165° Fahrenheit, about 20 minutes.
Something about the shape of the pork tenderloins doesn’t look very appetizing to me, but after they are sliced up and the juices spout out, they not only look delicious, they taste delicious too!