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Author Notes: Yes, another grilled pork tenderloin to add to your recipe collection. Not sure, I have stressed it enough how easy it is to cook up this cut of meat. Super simple, not a long cooking process, and ALWAYS impresses a crowd! —Ally
pork tenderloin, silverskin removed
cup feta brine
tablespoon Dijon mustard
S&P, to taste
- In a bowl large enough to hold the tenderloin, combine feta brine, garlic, and Dijon mustard. Stir to emulsify. Add in the pork and sprinkle in a good pinch of coarse salt and freshly cracked black pepper. Let marinate for at least an hour – but 4 hours is better. :)
- Preheat oven to 400F.
- To cook the pork, heat a grill pan on medium high heat, and coat the bottom of the pan in olive oil. When the pan / oil is hot, add in the tenderloin and let sear really well on all sides. Only turn the pork when a nice golden brown crust has formed. Toss into the oven to finish cooking, approx. 12 minutes.
- Remove the pork from the pan and let rest for 5 minutes on a cutting board. This allows the meat to reabsorb it’s juices, keeping it super moist. Slice on a diagonal and serve with your favourite salad.