If you’re looking for an easy recipe to grill, this mustard and seasoning salt pork tenderloin is always a crowd-pleaser. And, the best part is it’s simple to make with only three ingredients.

Pork tenderloin is different than a pork loin – the tenderloin is a long, thin cut of meat from a different part of the animal. Make sure you’ve grabbed a tenderloin for this recipe, as loins take much longer to cook and are better for roasting. For this quick grilling recipe, the tenderloin cut is perfect.

This recipe calls for an easy rub of mustard and seasoning salt. You can use yellow or brown mustard, both give the meat a great taste with the brown mustard being a bit subtler. So use whatever you have on hand.

This recipe calls for an easy rub of mustard and seasoning salt. You can use yellow or brown mustard, both give the meat a great taste with the brown mustard being a bit subtler. So use whatever you have on hand.

Ingredients:

2 Pork tenderloins
Yellow or brown mustard
Seasoning salt such as Lawry’s or Johnny Salt

Equipment:

Grill
Knife
Tongs

Instructions:

Rinse tenderloins and pat dry. Trim and remove any excess fat or silver skin. Smear with a good coating of mustard and sprinkle with the seasoning salt on all sides.

Heat the grill to medium-high with direct and indirect grilling surfaces. On a charcoal grill, this means setting up the briquettes on one half of the grill. For gas, simply turn on the burners on half the grill, and leave the other half off.

Place tenderloins on the grill over direct heat and close the lid. Grill pork on direct heat for five minutes. Flip the tenderloins and grill the other side over direct heat with the lid closed for another five minutes.

Move the pork to indirect heat and grill for another 10-15 minutes, again with the lid closed, until the internal temperature reaches 140 degrees F.

Remove from the grill and allow to rest for five minutes. The pork will continue to cook and the internal temperature should rise to 145-150 degrees F for medium doneness. We recommend using a meat thermometer in the thickest part of the meat to confirm that the correct internal temperature has been reached. You’ll see the temperature rise in the five minutes or so after removing the meat from the grill.

Then slice and serve! It’s great on its own, or with your favorite BBQ or dipping sauce.

Note: the FDA recommends cooking pork to an internal temperature of at least 145 degrees F for safety.

Do you have any questions or concerns? Leave a comment below!

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