I never knew how amazing pork tenderloin could be on the grill. Seriously? How did I not know this? About 80% of all the meat Jérôme eats is pork, so I’ve definitely had to find new and fun uses for tenderloin, or filet mignon as it’s known in France, over the years. In the winter I usually make it as a ragoût, cutting it into medallions and cooking it with white wine, cream, leeks and other veggies. In the spring and summer months, I tended more towards searing and finishing off in the oven, adding balsamic reductions or making plum chutneys to wake up the flavor of the pork. I even marinated one with Coca Cola recently, and it turned out to be one of my most favorite ways to cook tenderloin. But grilling it? Totally simpler, and perfect for summer.
I used a simple marinade of hot French mustard and honey (about 2:1) and added some lovely fresh dill from our backyard garden. That was it! The charcoal did the rest, making an awesome charred crust on the tenderloin that literally peeled off as we were eating it and almost ate like a grilled, smoky pork chip. It’s like when you’re making grilled cheese or baked pasta and some cheese burns onto the baking dish or falls out into the pan… Isn’t that the best part? This charred bit of tenderloin was clearly the best part of this dish, infused with subtle sweet and fire-y flavors. And the meat on the inside? Super tender. Really, really juicy, just like when I use the sear and finish in the oven method. So it’s totally a win-win situation. I hope you’ll try this grilled tenderloin in your backyard!
Grilled honey mustard tenderloin and a simple salad
1 large pork tenderloin, fat trimmed off
1/3 C hot French mustard
1/4 C honey
A few sprigs of fresh dill, roughly chopped
1 lb fresh green beans, ends trimmed
1 small fennel bulb, chopped thinly
2 T red wine vinegar
1 T olive oil
1 T mustard
A few sprigs of fresh dill
A few cherry tomatoes, halved
The tenderloin should marinate for at least 30 minutes before it goes on the grill. Simply place it in a large zip-top bag and pour the mustard and honey on top. Add about 1/4 C of water and the dill. Seal the bag, and massage the pork until the honey-mustard marinade is well combined. Once you’re ready to grill, cook the pork for about 10-15 minutes depending on the thickness. Turn often don’t hesitate to let it char slightly on all sides.
For the salad, blanch your green beans (I like mine to have a little crunch left), then cool them in a water bath. Cut them into 1 inch pieces. In a large bowl, whisk together olive oil, vinegar, mustard and dill. Add the fennel, green beans and cherry tomatoes. This salad is best if made in advance so the flavors have a chance to meld. Enjoy!