Mustard Crusted Pork Tenderloins with Grilled Pears

Name: Mustard Crusted Pork Tenderloins with Grilled Pears
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp fresh thyme; 3 tbsp black or yellow mustard seed; 1 pinch salt; 1 pinch pepper; 1 tbsp honey; 1 tbsp Dijon mustard; 3 tsp Rice wine Vinegar, seasoned; 2 each pork tenderloins, trimmed of silver skin; 1/4 cup olive oil; 3 each pears, cored & cut lengthwise

Hurricane @cook_2831358

Washington, District of Columbia

Mustard Crusted Pork Tenderloins with Grilled Pears

Hurricane @cook_2831358

Washington, District of Columbia

Saved

Ingredients

45 mins

6 servings

rub
2 tbspfresh thyme
3 tbspblack or yellow mustard seed
1 pinchsalt
1 pinchpepper
Marinade
1 tbsphoney
1 tbspDijon mustard
3 tspRice wine Vinegar, seasoned
2each pork tenderloins, trimmed of silver skin
1/4 cupolive oil
3each pears, cored & cut lengthwise

Saved

Steps

45 mins

1

In a spice mill (or using a mortar and pestle) whirl (or pound) the rub ingredients until they are coarsely ground. Transfer the mixture to a bowl. Reserve about 4 teaspoons of the rub for the pears.
2

In a medium bowl whisk the marinade ingredients. Place the pork tenderloins in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place on a plate and marinate at room temperature for 30 minutes. Prepare the grill for direct cooking over medium heat (350° to 450°F). Remove the pork from the bag and discard the marinade. Lightly brush the pork with oil and season evenly with the rub.
3

Grill pork till internal temperature reaches 145F for medium rare, and 160F for medium. Let the pork rest for about 10 minutes.
4

Slice pork into medallions, about 1/4" thick.
5

Lightly brush pears with oil. Grill cut side down for about 3 minutes, till carmelized and cooked through.
6

Serve with rice, cous cous, or orzo.