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Honey Mustard Pork Tenderloin, wood pellet, grill, BBQ, smoker, recipe

Honey Mustard Pork Tenderloin

We wanted to make a special celebration dinner for good friends. But, it was “one of those days” so we needed quick and easy, too. Patti made us a tender and juicy pork tenderloin with an easy honey mustard sauce. We served it with box rice and Brussels’ sprouts lightly sautéed with fresh mushrooms. Simple and special made even better with Louisiana Grills Maple Walnut Seasoning Rub. Perfect.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Honey Mustard Pork Tenderloin
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes at 375 degrees (190c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Northwest Apple

Ingredients: Honey Mustard Pork Tenderloin

Sauce:

  • 1 cup Orange Blossom honey
  • 1 cup Bavarian style mustard
  • 1 Tablespoon garlic powder
  • 1 Tablespoon white pepper
  • ¼ cup apple juice

Honey Mustard Pork Tenderloin
A Wood Pellet Grill Recipe

Honey Mustard Pork Tenderloin, wood pellet, grill, BBQ, smoker, recipe

 Season the Pork Loin

Honey Mustard Pork Tenderloin, wood pellet, grill, BBQ, smoker, recipe

 Make the Sauce

Honey Mustard Pork Tenderloin, wood pellet, grill, BBQ, smoker, recipe

 Onto the Hot Grill Grates

Directions: Honey Mustard Pork Tenderloin

Generously sprinkle pork with Louisiana Grills Maple Walnut Seasoning rub. In medium sauce pot whisk remaining ingredients over medium heat until reduced, about 5 minutes.

Ready for the hot grill grates for 35 minutes at 375 degrees (190c). After 15 minutes sauce it and roll it saucing again.

When the meat reaches an internal temperature around 140 degrees (60c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe is 145 degrees (62c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Honey Mustard Pork Tenderloin
A Wood Pellet Grill Recipe

Honey Mustard Pork Tenderloin, wood pellet, grill, BBQ, smoker, recipe

 Sauce and Roll

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.

I do 35 minutes at 375 degrees (190c).
Note: The Pacific Living Outdoor Oven also has a smoke box.

Honey Mustard Pork Tenderloin
A Wood Pellet Grill Recipe

Honey Mustard Pork Tenderloin, wood pellet, grill, BBQ, smoker, recipe

 Lookin’ Good

Honey Mustard Pork Tenderloin, wood pellet, grill, BBQ, smoker, recipe

 Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

http://datenightdoins.com
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Country Bob’s All Purpose Sauce
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Maverick Industries, Inc.
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PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
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Grill Grates
http://www.grillgrate.com/
Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
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rick@pacificlivinginc.com
http://pacificlivinginc.com/
Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/
Pacific Pellet Gourmet BBQ
http://www.pacificpelletbbq.com/
Our Cutlery Provided By
Bunzl Koch Supplies Tools, Toys and Seasoning
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Honey Mustard Pork Tenderloin
Recipe Type: Pork
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
We wanted to make a special celebration dinner for good friends. But, it was “one of those days” so we needed quick and easy, too. Patti made us a tender and juicy pork tenderloin with an easy honey mustard sauce. We served it with box rice and Brussels’ sprouts lightly sautéed with fresh mushrooms. Simple and special
Ingredients
  • Ingredients: Honey Mustard Pork Tenderloin
  • 1 4lb. pork loin
  • Louisiana Grills Maple Walnut Seasoning Rub
  • Sauce:
  • 1 cup Orange Blossom honey
  • 1 cup Bavarian style mustard
  • 1 Tablespoon garlic powder
  • 1 Tablespoon white pepper
  • ¼ cup apple juice
Instructions
  1. Generously sprinkle pork with Louisiana Grills Maple Walnut Seasoning rub. In medium sauce pot whisk remaining ingredients over medium heat until reduced, about 5 minutes.
  2. Ready for the hot grill grates for 35 minutes at 375 degrees (190c). After 15 minutes sauce it and roll it saucing again.
  3. When the meat reaches an internal temperature around 140 degrees (60c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe is 145 degrees (62c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

 

This Post Has One Comment

  1. That pork looks cooked perfect !!!
    I’m always looking for new ideas
    Thanks for sharing another mouth watering recipe for me to try

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