Aug 21, 2013

Mustard-Crusted Pork Tenderloins with Grilled PearsRecipe by Jamie Purviance

Rating: 5 stars

9 Reviews

Serves: 4 to 6 // Prep time: 30 minutes | Marinating time: 30 minutes | Grilling time: 15 to 20 minutes | Special equipment: spice mill or mortar and pestle

Grocery List

Fresh Produce

  • .25 oz fresh thyme
  • 3 pears

Meat / Poultry / Seafood

  • 2 pork tenderloins, each ¾ to 1 lb

Oil and Spices

  • 1 tsp black peppercorns
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1.75 tbsp yellow or black mustard seed


  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 tsp seasoned rice vinegar

Special Equipment

  • spice mill or mortar and pestle



  • 2 tablespoons fresh thyme leaves with tender stems
  • 1 tablespoon plus 2 teaspoons yellow or black mustard seed
  • 1 teaspoon kosher salt
  • 1 teaspoon black peppercorns


  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons seasoned rice vinegar

  • 2 pork tenderloins, each ¾ to 1 pound, trimmed of excess fat and silver skin
  • Extra-virgin olive oil
  • 3 ripe pears, each cut lengthwise in half and cored


  1. In a spice mill (or using a mortar and pestle) whirl (or pound) the rub ingredients until they are coarsely ground. Transfer the mixture to a bowl. Reserve about 4 teaspoons of the rub for the pears.

  2. In a medium bowl whisk the marinade ingredients. Place the pork tenderloins in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place on a plate and marinate at room temperature for 30 minutes.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. Remove the pork from the bag and discard the marinade. Lightly brush the pork with oil and season evenly with the rub.

  5. Lightly brush the pears with oil and season the cut sides with the reserved rub.

  6. Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed, until the outsides are evenly seared and the centers are barely pink, 15 to 20 minutes, turning three times. During the last 8 to 10 minutes of grilling time, grill the pears, cut side down first, over direct medium heat, until they are lightly charred and tender, turning once. Remove the pork and the pears from the grill and let the pork rest for 3 to 5 minutes. Cut the pork into ½-inch slices. Serve warm with the pears.

9 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Aug 30, 2013

Angela B

Delicious weeknight dinner but nice enough for company.

I think this is a tasty and attractive dinner. Not too complicated so it was fine to make for a weeknight dinner but I'd gladly serve it to company. Just two of us right now but we loved the leftovers! Pork sliced easily for sandwiches and the chilled pears were great with yogurt for lunch. The pears were also good in our sandwiches ... kind of like adding cranberry sauce to leftover Thanksgiving turkey sandwiches.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Aug 31, 2013

Bernie M

Awsome !!!

This was as simple as it gets. The flavors were exceptional, the pork was fork tender. I did cook the pork to just under 150 F. Then sit for 7-8 minutes.
The pears were tender and delightful.
I also sauteed a small diced onion and kernel corn with butter. Just til they started to brown.
Nice additional side dish.
Great, easy and tasty recipe !

Type of Griller


Would you recommend this recipe? YES

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Mustard-Crusted Pork Tenderloins with Grilled Pears