You know the best thing about a tender, herb-grilled roast, besides eating it outside on the patio, surrounded by good friends and the sound of chirping crickets on a warm summer evening? The fact that there are always leftovers. Grilling an entire roast brings a sense of accomplishment to the whole act of cooking, you get to cook once and the meal simply multiplies – just fill a bowl with nutritious greens, add some more mustard and a delicious salad magically appears for lunch tomorrow with zero effort. So, the larger the roast, the more you will have for leftovers, as long as few people come to dinner…
Pork can be prepared in many ways: stuffed, shredded, slow-cooked, simmered in cabbage soup and then, of course, bacon is a category all its own. The humble pork tenderloin is an everyday kind of food, making it the perfect choice for weeknight meals. It is the most tender cut of pork and it soaks up all flavors of marinades, the meat is lean, so take care not to overcook it. Why make your own marinade, rather than buying an already prepared piece of herbed-roast from the store? Well, you get to control the proportion of spices, the amount of salt and preservatives (or absence of them). Since health, good or bad, is in all of the ingredients we consume, take the simple and pure route and cook from scratch as much as possible.
You can even prepare your own homemade mustard in Paleo version to ensure it is absolutely free from stabilizers or vinegar distilled from grains. As far as a dish to serve this balsamic pork tenderloin with, we know with absolute certainty that Dijon and Pecan Asparagus is a perfect match.
Grilled Dijon and Balsamic Pork Tenderloin Recipe
Protein: 59g / %
Carbs: 18g / %
Fat: 19g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lb. pork tenderloin
- 3 tbsp. Dijon or old-fashioned mustard
- 1/4 cup balsamic vinegar
- 3 tbsp. olive oil
- 1/4 cup fresh parsley, minced
- 2 tbsp. fresh chives, minced
- 4 garlic cloves, minced
- 3 tbsp. raw honey
- Sea salt and freshly ground black pepper
- In a bowl combine the mustard, balsamic vinegar, olive oil, parsley, chives, garlic and honey. Season to taste with salt and pepper.
- Whisk together until well combined.
- Pour the marinade over the pork tenderloin and marinate in the fridge for 2 to 8 hours.
- Let the pork come to room temperature, about 20 to 25 minutes.
- Pour the marinade into a saucepan and bring to a boil for at least 2 minutes; set aside.
- Preheat grill to medium-high heat.
- Grill the pork 4 to 5 minutes per side, brushing every time with the remaining marinade, 25 to 30 minutes or until done.
- Let the pork rest 5 to 8 minutes before slicing.