South Carolina Mustard-Glazed Pork Tenderloin
The renowned mustard-based sauce from this state traces its roots back to German heritage and is traditionally mixed into pulled pork. Here's a Woman's Day twist: why not savor it with grilled pork tenderloin, a faster and healthier alternative.
Ingredients
- 1 tbsp. olive oil
- 1/2 sm. onion, finely chopped
- kosher salt
- Black pepper
- 1 clove garlic, finely chopped
- 1/2 c. yellow mustard
- 1/2 c. Dijon mustard
- 1/2 c. cider vinegar
- 1/4 c. light brown packed sugar
- 1/4 c. honey
- 2 tsp. Hot sauce
- 2 tsp. Worcestershire sauce
- 2 pork tenderloins (each about1 1/4 lb.)
- Coleslaw, for serving
Instructions
- Heat grill to medium-high heat. Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in garlic and cook for 1 minute.
- Add the mustards, vinegar, brown sugar, honey, hot sauce, and Worcestershire and whisk to combine. Simmer, stirring occasionally, until thickened, about 3 minutes; remove from heat. Set aside 1 1/2 cups for serving.
- Grill the pork, covered, turning occasionally, for 12 minutes. Continue grilling, basting with the remaining 3/4 cup sauce until and instant-read thermometer registers 145 degrees F, 3 to 6 minutes more. Transfer the pork to a cutting board and let rest for at least 5 minutes before slicing. Serve with remaining sauce and slaw, if desired.
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