Pork tenderloin is treated to a mustard-and-teriyaki sauce marinade, then dressed up with sliced green onion. It makes for an elegant and scrumptious grilled entree that’s ready in no time. —Tahnia Fox, Trenton, Michigan
- 3/4 cup honey mustard
- 3/4 cup teriyaki marinade
- 1 pork tenderloin (1 pound)
- 2 garlic cloves, minced
- 1 green onion, chopped
- In a small bowl, combine mustard and teriyaki marinade; pour 1 cup into a large resealable plastic bag. Add pork and garlic; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade.
- Prepare grill for indirect heat using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Drain and discard marinade from pork.
- Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting with reserved marinade and turning occasionally. Let stand 5 minutes before slicing. Sprinkle with onion. Yield: 4 servings.
Originally published as Grilled Teriyaki Pork Tenderloin in Simple & Delicious June/July 2010, p37
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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