BBQ'd Pork Tenderloin with Dijon Mustard Rub

Pork Tenderloin Recipe for the BBQ

Here is an easy way to cook up a pork tenderloin and at the same time impress your friends. Pork tenderloin is very affordable and freezes well. You can use pork tenderloin for many different recipes and it is great left overs.

 There are very few ingredients in this  pork tenderloin recipe.

Here are the ingredients:

• One whole pork tenderloin (feeds 2-3)
• 2 tbs of Dijon mustard
• 1tbs of minced (chopped very fine) fresh rosemary

First turn on your BBQ.

Wash the pork tenderloin under cold water. Pad dry with paper towel and trim off any fat or strings. Put loin on a large plate or cutting board. Mix together the mustard and the minced rosemary. Spread the mustard mix all over the loin.

The bbq should now be up to heat. Add the loin to the bbq and turn the burner directly underneath down to low, keep the others on high. Keep turning the loin to cook all away around.

Most important with pork tenderloin is not to over cook, it will be very dry. Use a cooking thermometer. The way I cook pork tenderloin is to a inside temperature of 60 C (around 140 F give or take). Most people will over cook pork tenderloin and then it will really dry out. You can also broil this in the oven if you wish.

When cooked, remove to a cutting board and let rest for 5-10 minutes under tinfoil before cutting at the table. Looks great. Serve with rice, pasta, or just steamed asparagus or sugar snap peas and mushrooms. Anything goes.

Wine Pairing and Recommendations:

Pork Tenderloin goes nicely with a Merlot like Wyndham Estate Bin 999 or if you want something with more tannins and more affordable try Caliterra Merlot. Enjoy.

Kiss the cook,

Anders