Mustard-Crusted
Pork Tenderloin with Grilled Pears

Recipe by Jamie Purviance taken from the Weber Connect App.                                                                             

Serves: 4 | Prep Time: 30 minutes | Grilling Time: 15 to 20 minutes | Special Equipment:Weber Connect Smart Grilling Hub, Tongs, Grill Gloves, Mortar & Pestle and Resealable Bag, 

INGREDIENTS:

• 2 pork tenderloins, approx. 450g, trimmed of excess fat and silver skin
• Olive oil
• 3 ripe pears

1. Rub:

• 2 tablespoon fresh thyme, leave only
• 1 tablespoon plus 2 teaspoon yellow or black mustard seeds
• 1 teaspoon salt
• 1 teaspoon black peppercorns

2. Marinade:

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

INSTRUCTIONS:

• Mix the rub. In a mortar and pestle, whirl the or pound the rub ingredients until coarsely ground. Transfer to rub to a bowl and reserve 4 teaspoon for pears.
• Make the marinade. In a medium bowl whisk together all the ingredients for the marinade.
• Marinade the pork. Place the pork in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag to distribute the marinade. Place on a plate and marinate at room temperature for 30 minutes.
• Set up your grill for direct medium heat (350 to 450). The food will be cooked right over the heat source.
• Remove the pork tenderloins from the bag and discard the marinade.
• Lightly brush the pork tenderloins with oil and season evenly with the rub
• Cut the pears lengthwise in half and cut out the cores.
• Lightly brush the pear halves  with oil and seasoned with reserved rub
• Grill the pork tenderloin over direct medium heat, with the lid closed.