GRILLED PORK TENDERLOIN WITH HONEY-CREOLE MUSTARD GLAZE - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

GRILLED PORK TENDERLOIN WITH HONEY-CREOLE MUSTARD GLAZE

Prep Time: 1½ Hours

Yields: 8 Servings

Comment:

Grilling is a great way to infuse smoky flavor into pork tenderloin. For best results, build a coal bed on one side of the grill. Place tenderloin away from hot coals, so it will receive medium-high heat. Do not overcook. Use a meat thermometer to monitor internal temperature of roast.

Ingredients:

1 (2–3 pound) pork tenderloin

1 tbsp granulated garlic

2 tbsps cracked black pepper

1 tbsp salt

1 tbsp mustard powder

1 tbsp chili powder

1 tbsp cumin

1 tbsp packed brown sugar

2 tbsps paprika

½ tsp oregano

Honey Creole Mustard Glaze (see below)

Method:

In a small mixing bowl, combine all seasonings and mix to combine. Sprinkle tenderloin with spice mixture, rubbing into meat well. Refrigerate rubbed meat at least 1 hour. Light grill according to manufacturer's directions. Cook tenderloin until internal temperature reaches 128°F for rare to 150°F for well done, turning once halfway through cooking process. A few minutes before removing meat from grill, brush with Honey Creole Mustard Glaze.

HONEY-CREOLE MUSTARD GLAZE

Prep Time: 15 Minutes

Yields: 1½ Cups

Comment:

Sweet and spicy glazes are used most often for coating wild game, baked hams or grilled pork or chicken. The unique flavor also makes a good dip for fried seafood and vegetables.

Ingredients:

¾ cup honey

3 tbsps Creole Mustard

¾ cup orange marmalade

Method:

In a stainless steel mixing bowl, whisk all ingredients until well blended. Set glaze aside and allow flavors to develop 3–4 hours. Use glaze to baste cooked tenderloin, ham, duck or other game at 5-minutes intervals for approximately 15 minutes.

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