Season budget-friendly pork tenderloin with Dijon mustard and spices for a quick and easy grilled supper.
I grew up in a pork-loving family. Sauerkraut and Spare Ribs, Pork Carnitas Tacos, and Pork Chops were frequent meals for our family. Mom was a 1980’s kind of cook, meaning that many of her dishes featured canned cream soups. As a young newlywed, I learned that my husband didn’t share the same tastes, particularly in these areas.
He’s not picky, mind you, we just had different tastes at the beginning. Our the last 21 years of marriage, we’ve helped each other grow. And honestly, he was right about the canned soups.
Nowadays I make my own white sauce to replace canned cream soups, and I’ve discovered a cut of pork that passes muster with my husband: pork tenderloin.
Pork Tenderloin is like the poorman’s steak. Okay, it’s not cheap, but I regularly find it between $2 and $4/pound, which is much lower than the price of beef these days. Cooked on the grill or sautéed in medallions, it serves as a star meat dish.
It’s now one of our favorite cuts of meat. Pork tenderloin is a great budget choice for summer grilling, in some cases, cheaper than hamburger!
Be sure not to overcook this cut. In recent years, the USDA has adjusted their recommendations for cooking pork. Use a meat thermometer so that your final product has an internal temperature between 145 and 160°. See this chart for recommended cooking temps for pork.
Use a rub and serve it with a fruity salsa, like I do here, or smear it with a paste of Dijon and herb seasonings for a tender and savory dish. (Use a different style mustard or a Whole-30 compliant mustard, like Annie’s or Organicville if you’re making this for the Whole 30.)
Serve this version of grilled pork tenderloin with a few side salads, steamed vegetables, and/or a potato dish, and you’re good to go.
Some of our favorite sides to go with pork tenderloin:
- Cheesy Potatoes (substitute this white sauce for the canned cream soup)
- Rebel with a Cause Smashed Potatoes
- White Bean Salad
- Easy Garlic Green Beans
Tools I use for this recipe:
Dijon Pork Tenderloin
- 2 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon olive oil
- 2 lb pork tenderloin
- black pepper
- Heat an outdoor grill until very hot.
- In a large plate or dish, combine the Dijon, vinegar, garlic powder, oregano, and cayenne. Slowly add the olive oil and stir well to make a paste-like emulsion.
- Place the tenderloins in the dish and turn to coat well. Allow to rest up to ten minutes.
- Cook the tenderloins on the hot grill until the internal temperature reaches 145°. Turn once or twice during the cooking time, which should be 15 to 25 minutes, depending on how thin the tenderloins are. Slice and season to taste with salt and pepper.