Lemon Dijon Herb-Crusted Grilled Pork Tenderloin

May 17, 2012

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This is my second post this season on grilling (yes, summer hasn’t even started!) and I’m thrilled to share this recipe for marinated grilled pork tenderloin. With a hearty dose of fresh thyme and rosemary, this recipe takes on many flavors that all blend together perfectly. If you like mustard and tangy sauces, this one is for you. In order to fully flavor the pork, you have to prepare this marinade the night before and let the meat marinate in the refrigerator overnight. The marinade is somewhat thick and is loaded with fine herbs, creating a sort of “crust” on the pork. Tonight my boyfriend grilled the pork tenderloin we had marinated overnight and it came out tender and juicy, with a definite kick of dijon contrasting beautifully with the freshness of the herbs. Bon Appétit!

Lemon Dijon Herb-Crusted Grilled Pork Tenderloin

Ingredients
1 pork tenderloin (approximately 1 pound)
2 lemons, juiced
1 lemon, zest grated
1 tablespoon honey
2 teaspoons garlic, finely minced
1 tablespoon dijon mustard
2 tablespoons whole grain mustard
1 tablespoon extra virgin olive oil
2 teaspoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Ground black pepper
Salt

Directions

First, prepare the marinade. Combine grated lemon rind, lemon juice, honey, garlic, dijon mustard, whole grain mustard, olive oil, thyme, rosemary, and a few shakes of ground black pepper and salt.

Reserve about 3-4 tablespoons of the marinade on the side (you will use this later once the pork is cooked). Add the remaining marinade to a 1 gallon ziplock bag along with the raw pork tenderloin. Seal the bag completely. Refrigerate meat and extra marinade overnight.

Next, preheat grill to a medium-high heat. Cook for approximately 20 minutes or until internal temperature reaches 140 degrees Fahrenheit. Let rest for 5 – 10 minutes.

Once cooked, slice meat into 1/4 – 1/2″ slices and brush the reserved marinade on top for the finishing touch.

Enjoy!

Here is the full recipe…

Lemon Dijon Herb-Crusted Grilled Pork Tenderloin
 
Author:
Recipe type: Main
Serves: 2
Prep time:
Cook time:
Total time:
 
A summer grilling favorite... try my recipe for tangy lemon dijon herb-crusted pork tenderloin: a mix of vibrant herbs and mustard rubbed onto juicy pork tenderloin.
Ingredients
  • 1 pork tenderloin (approximately 1 pound)
  • 2 lemons, juiced
  • 1 lemon, zest grated
  • 1 tablespoon honey
  • 2 teaspoons garlic, finely minced
  • 1 tablespoon dijon mustard
  • 2 tablespoons whole grain mustard
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • Ground black pepper
  • Salt
Instructions
  1. First, prepare the marinade. Combine grated lemon rind, lemon juice, honey, garlic, dijon mustard, whole grain mustard, olive oil, thyme, rosemary, and a few shakes of ground black pepper and salt.
  2. Reserve about 3-4 tablespoons of the marinade on the side (you will use this later once the pork is cooked). Add the remaining marinade to a 1 gallon ziplock bag along with the raw pork tenderloin. Seal the bag completely. Refrigerate meat and extra marinade overnight.
  3. Next, preheat grill to a medium-high heat. Cook for approximately 20 minutes or until internal temperature reaches 140 degrees Fahrenheit. Let rest for 5 – 10 minutes.
  4. Once cooked, slice meat into ¼ – ½″ slices and brush the reserved marinade on top for the finishing touch.
Nutrition Information
Serving size: 2

 

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  • ciaolinda

    Can’t wait to try this!!…Looks divine…:))

  • http://www.toquegirls.com Chris

    This looks fantastic! Any suggestions for sides?

    • Janelle

      Hi there! yes of course! I would suggest a side of couscous or rice pilaf and a simple green vegetable such as sautéed spinach or broccolini. There are lots of flavors in the pork tenderloin marinade, so something like this would be a good complement. Let me know how it goes! :)

  • Nicole Zima

    I just made this tonight for my husband and it was OUTSTANDING! My whole life I haven’t been the biggest fan of pork but this recipe made me a converter. It was tender, juicy, fresh…I could go on and on. Definitely recommending it to my friends. I served it with roasted green beans.

    • Janelle

      I’m so glad you enjoyed it! It’s one of my favorites too! :) Janelle

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