Grilled Honey Mustard Pork Tenderloin

We are settling into a rhythm here.  But it has been a month from Thomas' arrival and I got the urge to try something new.  Now it isn't anything super crazy.  It didn't take me hours to prepare - actually, I got to bring in my heavily underutilized hubby to do the cooking.  I had a pork tenderloin set in our meal plan but I didn't want to do the old lemon herb marinade or do all the cooking in the house.  So, I did a quick search and found this intriguing recipe from Two Peas and Their Pod.

Now, I am not a huge fan of honey mustard sauce.  As an option for chicken fingers at a restaurant, I would rather eat them plain then get honey mustard sauce.  Why not try something a little different?  So we did and the verdict was very pleasing.  There was just enough sweet and peppery to make it work.  We both enjoyed it very much.

Grilled Honey Mustard Pork Tenderloin

from Two Peas and Their Pod

Ingredients

1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup honey
3 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon kosher salt
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons coarsely ground pepper
2 1/2 pounds pork tenderloin

Steps

1. In a large bowl, whisk together apple cider vinegar, olive oil, honey, mustard, garlic, salt, red pepper flakes, and pepper.
2.  Place pork tenderloin in zip top bag.  Pour mixture into the bag.  Seal the bag and make sure the pork is covered in the marinade. Chill in the refrigerator overnight, turning occasionally.
3. Remove the pork from the refrigerator and let come to room temperature before grilling. Discard marinade. Preheat grill to medium-high heat. Grill tenderloin, covered with grill lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove tenderloin from grill, and let stand 10 minutes before slicing.