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

Sep 2, 2013

fred F

Bang, Bang.

One of things about this recipe I liked the most was that once you start preparing you don't stop until the meat and pears are done cooking. For example, the meat marinates while the coals are getting ready. Then, you apply the rub and right to the grill and you are done cooking in 20-25 minutes. I also learned that pork tenderloin has a very thin layer of "gray skin" that should be removed so you can get the marinade and rub directly on the meat.

This was the first time we had ever cooked fruit on the grill and my wife really enjoyed the pears cooked. The cooking removed the grittiness of the Bartlett pear that turns her off on eating the fruit uncooked. We left the rub off the pears (by mistake) and we were glad we did. The pears were sweet and really complimented the meat without the rub applied. It would be easy to over cook the pears so if this is your first time cooking them on the grill, pay attention. We cooked ours after the meat was done and resting.

The meat was very tender and juicy and full of flavor. We think next time we use the recipe, we will cut back on salt in the rub. The thyme came thru flavor wise and the mustard was not overpowering like we thought it might be. It was just the two of us for this meal and I am looking forward to the leftovers for lunch thru the week with my salads..

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Sep 3, 2013

Jim B

First disappointment with a Weber recipe.

I thought this would be great!! We were having guests for a backyard Labor Day party and we thought this would be great to serve. We decided to test it on Friday night, and I have to say, I wouldn't serve this to guests the way it's written. I followed the recipe exactly and there was very little flavor. I think the marinade was very skimpy...it should be doubled at least and the pork should marinate considerably longer than 30 minutes. The rub was ok, but i would also double it. (I used yellow mustard seed...maybe black would impart more flavor).
However...we really like the pears!! They were great!

I might try this one more time, but as of this writing, I would not recommend this recipe. If I do it again, and it comes out better, I'll post an update.

Type of Griller


Would you recommend this recipe? NO

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Mustard-Crusted Pork Tenderloins with Grilled Pears