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Mustard-Crusted Pork Tenderloins with Grilled Pears

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    30 min.

  • Marinating Time

    30 min.

  • Grilling Time

    15 to 20 min.

Ingredients
Instructions

the Ingredients

20151023095410 Row Pork 38

Rub

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

Marinade

  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons seasoned rice vinegar
 
  • 2 pork tenderloins, each about 450 grams, trimmed of excess fat and silver skin
  • Extra-virgin olive oil
  • 3 ripe pears, each cut lengthwise in half and cored

Special Equipment

  • spice mill or mortar and pestle

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a spice mill (or using a mortar and pestle) whirl (or pound) the rub ingredients until coarsely ground. Transfer the rub to a bowl. Reserve 4 teaspoons for the pears.
  • 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.
  • Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • Remove the pork from the bag and discard the marinade. Lightly brush the pork with oil and season evenly with the rub.
  • Lightly brush the pear halves with oil and season the cut side with the reserved rub.
  • Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed, until the outsides are evenly seared and the centres are barely pink, 15 to 20 minutes, turning every 5 minutes. During the last 8 to 10 minutes of grilling time, grill the pears, cut-side down first, over direct medium heat, until 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 crosswise into 1 centimetre slices. Serve warm with the pears.
    Brush the cooking grates clean. Grill the pork over medium heat, with the lid closed, until the outsides are evenly seared and the centres are barely pink, 15 to 20 minutes, turning every 5 minutes. During the last 8 to 10 minutes of grilling time, grill the pears, cut-side down first, over medium heat, until 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 crosswise into 1 centimetre slices. Serve warm with the pears.

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