Mustard-Glazed Pork
Makes 4 servings
- 1 T Dijon or grainy European-style mustard
- 3 T apple-cider vinegar, wine vinegar or other vinegar
- 2 tsp. honey
- 1/4 C olive oil
- Salt and pepper, to taste
- 2 pork tenderloins (1 1/2 to 2 lbs total)
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Light the grill (one side of gas, or stack coals on one side for charcoal grill) or heat oven to 400 degrees. Beat mustard, vinegar, honey and olive oil together and set aside. Salt and pepper the pork tenderloins and set them over the hottest part of the grill (or brown in a skillet heated with a thin layer of oil in it). Brown well on both sides, about six or seven minutes per side.
- Move to the cooler part of the grill and brush with mustard mixture. Cook 10 minutes more (or roast in oven for 10 to 15 minutes), brushing often with mustard glaze. Internal temperature of the meat should read 150 degrees.
- Let the meat sit 10 minutes before carving.
- Serve with boiled, buttered new potatoes (good seasoned with garlicky olive oil) and sliced tomatoes.
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