Season pork with kosher salt and freshly ground black pepper. Strain pork, reserving marinade in a heavy small saucepan. Prepare charcoal grill or gas grill for medium-high heat. Seal tightly and refrigerate at least 4 hours or up to 1 day. Place 1 ¾-pound pork tenderloin in a heavy-duty resealable plastic bag or another airtight container.
coarse-grained mustard in small bowl to blend. Whisk ¼ cup mild-flavored (light) molasses, 2 Tbsp. While the pork rests, take advantage of the hot grill: Grilled corn on the cob would be a great side dish, as would a grilled sweet potato salad or any of our favorite BBQ sides.Īnd when the next day rolls around, there’s no need to reheat: Pile the room-temperature leftover pork between two slices of bread, stirring any excess sauce into store-bought mayo (to spread on both sides of the sandwich, thank you very much). To check for doneness, use an instant-read thermometer (look for an internal temperature of 145°, meaning the center of the meat will still be a bit pink). For even more flavor, you can dust in a little garlic powder, paprika, or cumin, or add a splash of soy sauce, but it’s just as delicious when kept simple. Pork likes sweet flavors such as maple syrup and brown sugar here we pair it with a sauce of molasses, two types of mustard (yes, you need both), and apple cider vinegar to create what amounts to a mustard-based BBQ sauce. Unlike pork loin, tenderloin is a lean cut of meat with no excess fat, so marinating it is the way to go. Finished with a tangy-sweet sauce made from the leftover marinade, it boasts a quick cook time and is easy enough to scale up if you’re having a crowd over for dinner (or love banking leftovers to eat throughout the week).
For nights when you don’t want to spend more time cooking than absolutely necessary, this grilled pork tenderloin recipe is the answer.
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