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sliced pork tenderloin on a dark ceramic platter with shaved asparagus salad.
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3.97 from 51 votes

Mustard and Herb Grilled Pork Tenderloin

This mustard and herb marinated pork tenderloin recipe is moist, juicy and delicious. Perfect for a summer BBQ!
Prep Time15 minutes
Cook Time15 minutes
Marinating time30 minutes
Course: Main Course
Cuisine: American
Keyword: gina livy, grilled, herb, livy method, mustard, pork, recipe
Servings: 4 people
Calories: 193kcal
Author: Andrea Mut

Ingredients

  • 1 pork tenderloin
  • 3 tablespoons brown sugar
  • 2 tablespoons whole grain mustard
  • 2 tablespoons dry sherry
  • 3 teaspoons chopped fresh herbs such as rosemary, thyme and chives or 11/2 teaspoons dried
  • 1 teaspoon salt

Instructions

  • In a dish large enough to fit the pork, combine all the marinade ingredients.
    3 tablespoons brown sugar, 2 tablespoons whole grain mustard, 2 tablespoons dry sherry, 3 teaspoons chopped fresh herbs such as rosemary, thyme and chives or 11/2 teaspoons dried, 1 teaspoon salt
  • 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.
  • 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 7-10 minutes per side or until internal temperature reaches 135°F.
  • Remove from grill and tent with foil for 10 minutes.
  • Prepare the sauce by bringing the marinade to a boil. Let simmer for 2-3 minutes until slightly thickened.
  • Slice pork into 1-2 cm thick slices and serve.

Notes

See post above recipe card for substitutions and frequently asked questions. 
How to Pan Roast Pork Tenderloin:
  1. Preheat oven to 400 degrees F.
  2. In a large oven-proof skillet, heat 2 tablespoon olive oil over medium-high heat.
  3. Add tenderloin and cook until browned on the bottom, about 5 mins
  4. Flip and transfer to the oven. 
  5. Roast for 15 - 20 mins. or until a thermometer, inserted in the thickest part, reaches 135 degrees F. 
  6. Transfer to a plate, cover loosely with foil, and let rest for 10 minutes.
  7. Slice and serve. 

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 14g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 483mg | Potassium: 43mg | Sugar: 12g