Dijon-Marinated Pork Tenderloin
This succulent pork is tender, juicy, and addictive. Do not overcook! Serve with the rapini (recipe follows in separate post). Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.
Dijon-Marinated Pork Tenderloin
Serves 4
Prep time: 5 minutes: marinate for 2 hours to 24 hours
Cook time: 25 minutes plus 10 minutes rest
2 pork tenderloins, each weighing about 1 pound (.52 kilos)
4 garlic cloves, minced
1 cup (236 milliliters) Dijon mustard
2 tablespoons (30 milliliters) brown sugar
1 tablespoon (15 milliliters) honey
1/2 cup (118 milliliters) soy sauce
1 1/2 tablespoons (22.5 milliliters) Worcestershire sauce
Directions
Make the marinade by combining all ingredients other than pork in a small bowl. Place tenderloins in a zip-top bag and pour in marinade. Close bag and massage to completely cover. Refrigerate for at least two hours and up to 24 hours.
Prepare a grill.* I use live fire, but charcoal or an electric grill is fine. Remove meat from bag, reserving the marinade for basting, and grill. Baste every 5 minutes.
Grill for approximately 25 minutes until a meat thermometer registers 140° F (60°C). Rotate it frequently and baste with the remaining marinade.
Remove from heat and let rest 5 to 10 minutes before slicing on the diagonal. Plate and serve.
*As an alternative, you can sear the meat in an oven-proof skillet with a tablespoon of olive oil until brown on all sides (about 10 minutes) and then place in a 375° F (190° C) oven to finish, about 15 minutes.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
