My condiment of choice is mustard.
I was never a ketchup fan. Not as a kid, not as a teen and for sure not now. I don’t know why as I like tomatoes and generally love vinegar based sauces. French fries can take a little salt and vinegar, but keep the red stuff away from them. Mayonnaise isn’t bad. Salsa works for a number of things, but mustard leads the pack.
Whether it is spicy brown, coarse-grained, Chinese hot, country Dijon, Cleveland stadium or plain yellow, mustard rocks.
This wonderful dish uses the coarse-grained.
I didn’t have a full jar of the coarse kind so I supplemented it with some good ole spicy brown.
Marinating.
Cooking up the sauce.
The loins on the grill.
Reunited on the plate!
Grilled Mustard-Glazed Pork
Prep Time: 10 minutes | Cook Time: 23 mins | Makes: 6
Ingredients:
- 2 12- to 14- ounce pork tenderloins
- 1/2 cup apple juice
- 1/4 cup cider vinegar
- 2 large shallots, minced
- 1/4 cup coarse-grain brown mustard
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 11/2 teaspoons soy sauce
- Dash pepper
- Snipped fresh chives (optional)
Directions:
Trim fat from tenderloins. Place tenderloins in a plastic bag set in a shallow dish. For marinade, combine apple juice, vinegar, shallots, mustard, oil, brown sugar, soy sauce, and pepper. Pour over meat; close bag. Marinate in refrigerator for 30 minutes, turning bag occasionally.
In a grill with a cover arrange preheated coals around a drip pan. Drain tenderloins, reserving marinade. Place tenderloins on the grill rack directly over medium-hot coals; grill for 8 minutes, turning once to brown both sides. Move tenderloins over drip pan; insert meat thermometer in center of thickest tenderloin. Cover and grill for 15 to 20 minutes more or until meat thermometer registers 160 degree F.
Meanwhile, for sauce, pour reserved marinade into a medium saucepan. Bring to boiling and reduce heat. Simmer, uncovered, about 8 minutes or until reduced to 2/3 cup. Slice the tenderloins across the grain. Serve with the sauce. If desired, sprinkle with chives. Makes 6 servings.
Rantings of an Amateur Chef 
I like mustard too. Good looking pork.
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love that stadium mustard. When I was a young man, my roommates and I rented next to the man who ran the company that made it. Whenever I think of it it takes me back to those wild times. Stadium mustard tastes great, and makes me smile.
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Agree, and I especially like hot mustard. Mustard on french fries is very French!
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Mustard is the best! I recently did a pork roast with mustard sauce using German mustard. http://wp.me/p2bJzA-uP
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Your blog with its mouth watering dishes always arrives late afternoon in the UK just when I am getting hungry for some dinner…
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Yum – I love mustard with pork too! One of our quick & easy fave’s is Pork tenderloin, coated in course Dijon and sprinkled with rosemary, then rolled in seasoned bread crumbs and baked 400 for about 35 min (depending on the size of the loin of course) and served with baked apples yummy! I am going to try your sauce it looks awesome!
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Oh my goodness! All your posts make my stomach scream with hunger even when I’m not hungry! lol and I had to read this one because i LOVE mustard! I’m so going to try this one day without my husband knowing since he doesn’t feel the same about mustard lol.
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Your post made me hungry! I’m gonna look for something similar to eat for lunch today. 🙂
Jenn
https://ohhhoney.wordpress.com/
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my saliva is dropping now.
this is so eye delicious.
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That looks soooooo Yummy! Thanks for sharing:)
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Sorry to be the killjoy, I love ketsup.
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Growing up, I didn’t like Mustard or Katsup. I learned to love Mustard when in the Navy. Course ground is my favorite. But I alwasy go with brown mustards over yellow. Unless I’m eating corndogs. Then the only thing to use is the cheap yellow mustard.
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I like ketchup but mustard is definitely my condiment of choice!
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