Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fire up the grill to prepare a succulent pork tenderloin marinated in a delicious honey-mustard sauce.

Jan Downs, Shreveport, Louisiana
Recipe by Southern Living March 2008

Gallery

Credit: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
10 mins
chill:
2 hrs
grill:
30 mins
stand:
10 mins
total:
2 hrs 50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.

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  • Stir together chopped parsley and next 7 ingredients until blended. Pour mixture in a large, shallow dish or zip-top plastic freezer bag; add pork, cover or seal, and chill at least 2 hours or up to 8 hours, turning occasionally. Remove pork, discarding marinade.

  • Preheat grill to 350° to 400° (medium-high). Grill tenderloin, covered with grill lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove tenderloin from grill, and let stand 10 minutes before slicing.

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