Grilled pork tenderloin with a mustard and herb marinade is a staple around our house. This mustard and herb marinade is a slight variation of a recipe that was given to me years ago by my mother-in-law. It’s super easy and very delicious.
The ingredients for the mustard and herb marinade you will probably have on hand except, maybe, the fresh herbs and sherry. I mix the herbs up in this recipe depending on what I have. In the summer my garden is full of fresh herbs so I have unlimited choices. In the winter I usually have some rosemary and thyme in my freezer so I will use that. I’ve also made it without any herbs at all and it still tastes amazing! As for the sherry, you can pick up an inexpensive bottle of dry sherry and it will always be there when you need it for this recipe. We don’t drink much sherry but I always have a bottle in my fridge to use for different sauces and marinades.
Removing the silver skin
Before marinating your tenderloin you are going to want to remove the silver skin. What is silver skin you ask? It is a piece of connective tissue that runs about half the length of the tenderloin on one side. It is silver-ish in colour. Once cooked it becomes very tough and chewy so unless you want to give your jaw a good work out I suggest getting rid of it. You do this by slipping a boning knife or paring knife just underneath the skin enough so you can grab onto a piece with your fingers. While holding the skin in one hand slice away from you with the blade angled slightly upward slicing just underneath the skin until it is all removed.
Now you can place your pork in the marinade, cover with plastic wrap and refrigerate for 30 minutes or up to 24 hours. Turn the tenderloin occasionally if marinating longer then 30 minutes.
If you would like to use the marinade as a sauce on the finished dish, before grilling pour the marinade into a small saucepan. Bring to a boil and simmer for 1-2 minutes or until reduced slightly. A good way to grease your grill is to put some oil on paper towel and wipe it on. The pork can also be baked in the oven. You won’t have the nice char you get from the grill but it is still a good substitute in the winter.
Let the pork rest, tented with foil, for 10 minutes before slicing. This helps retain the juiciness. Try this Shaved Asparagus Salad with Creamy Parmesan Dressing
PRO TIPS FOR BEST RESULTS
- Keep a bottle of inexpensive dry sherry in your fridge for use in sauces and marinades.
- Switch up the herbs to suit your taste and what’s available.
- Remove the silver-skin from the tenderloin before marinating.
- Grease the grill with oiled paper towel.
- Cook until a thermometer reads 140°F
- Let rest, tented with foil for 10 mins. This should bring the internal temperature up to 145°F and help to retain juiciness.
- Simmer the extra marinade for a lovely finishing sauce.
Mustard and Herb Grilled Pork Tenderloin
- 1 pork tenderloin
- 3 tbsp brown sugar
- 2 tbsp whole grain mustard can substitute regular Dijon mustard
- 1 tsp each of chopped fresh rosemary, thyme and chives or any other combination of herbs you like
- 2 tbsp dry sherry
- 1 tsp salt t or to taste
- 1. In a dish large enough to fit the pork, combine all the marinade ingredients.
- 2. Prepare the tenderloin by removing the silver skin (detailed instructions in above post). Place in the dish with the marinade turning to coat. Spoon some of the marinade over top of the pork. Cover and refrigerate for at least 30 minutes and up to overnight.
- 3. Pre-heat your grill and lightly oil. Remove the pork from the marinade and place on the hot grill. Reserve the marinade in a small sauce pan if using as a sauce later. Cook the pork for 5-7 minutes per side or until internal temperature reaches 140°F.
- 4. Remove from grill and tent with foil for 10 minutes.
- 5. Prepare the sauce by bringing the marinade to a boil. Let simmer for 2-3 minutes until slightly thickened.
- 6. Slice pork into 1-2 cm thick slices and serve.