A super simple marinade that doubles as your dipping sauce makes this honey mustard pork tenderloin an easy and delicious weeknight meal!
As I wrote that I was thinking of ‘The Upside Down’ from Stranger Things, but I can assure you it’s not like that. BUT, wow that would be totally crazy if it was, right?!
The in-between is the time where:
- I announced my new grain free granola business but am still waiting on one thing from the city before I can start cooking.
- My last vacation (SF) and my next vacation (Prague – next week!!)
- The weather is still acting like summer but the calendar says October 10th.
Everything feels weird, slightly off, and not exactly right. But this honey mustard pork tenderloin?? This feels perfect.
And trust me, it is. Bonus points for it being stupid easy to make, large enough to feed a crowd or meal prep for the week, and tastes freaking GOOD.
Ok so let’s get to it. THIS MARINADE. It’s everything. And yes, that may sound dramatic but I assure you it is not. Honey, mustard, coconut aminos (sub soy sauce if you’re not GF), garlic, salt and pepper. And that’s it! This will serve as our marinade, our mid-grill drizzle, and our dipping sauce.
I’ll be sending out the recipe for the paleo twix bars only to my email subscribers on the 23rd. Make sure you sign up so you don’t miss out on this healthy Halloween treat!
The charred crunchy edges are the best. #hearteyesemoji
When you make Grilled Honey Mustard Pork Tenderloin post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 2 1-pound pork tenderloins
- ¾ cup honey
- ¾ cup mustard (I used a mix of spicy brown, dijon, and a grainy mustard I had in my fridge!)
- 3 Tablespoons coconut aminos
- 2 cloves garlic, minced or pressed
- Salt and pepper
- Trim the extra fat and silvery skin off the pork tenderloin and place in a large plastic bag.
- Whisk the remaining ingredients together to create the marinade. Pour approximately ⅔ of the marinade over the pork and place in the fridge for at least one hour, up to 24 hours. Save the remaining marinade for later.
- Heat the grill to high heat. Sear the tenderloin for 3 minutes on each side over high heat.
- Remove from direct heat and cook for an additional 25 minutes over indirect medium heat, or until a thermometer reads 145 degrees F. Turn each tenderloin over halfway through, drizzling on extra marinade each time.
- Let rest for 5 minutes before slicing.
- Serve with remaining marinade!
Don’t forget to pin this for later!