This Dijon mustard and sage marinade for pork tenderloin is fast and simple. The flavours complement the pork without over-powering it which is ideal for a nice pork tenderloin recipe and an easy barbecue dinner.
Pressing the sage leaves right into the pork not only makes for a pretty presentation but also gives you that lovely charred sage flavour and smell. Next time I may try to brush the leaves with butter in the last few minutes of cooking. I think this grilled pork tenderloin recipe would go really well with grilled fennel, and a fresh risotto.
Mustard and Sage Grilled Pork Tenderloin
(serves 2-4)
1 pork tenderloin
2 heaping tablespoons Dijon mustard
2 heaping teaspoons ground sage
1 clove garlic, minced
salt and pepper – lots
3 tablespoons canola oil
a splash white wine vinegar
fresh sage leaves
Whisk together mustard, sage, salt, pepper, garlic and vinegar. Whisk in oil. Add pork and marinate for 30 minutes to an hour. Heat up our BBQ. Grease grill and put pork on grill on direct high heat. On the side facing up place sage leaves face down and press into meat. Cook on high for ~4 minutes before flipping. Flip and turn heat down to medium, line upright side with sage leaves. Continue cooking, turning occasionally until the interior reads ~155F. Remove from heat, cover, and let rest for 10 minutes. Slice and serve.
Similar Recipes:
Roast Pork Tenderloin with Carrots, Shallots and Mustard Sauce
Pork Chops with Apples and Sage
Grilled Chicken Marinated in Beer
Grilled Flank Steak Recipe
{ 6 comments… read them below or add one }
i have been OBSESSED with mustard lately. yum!
I think sage and pork make a pretty perfect pairing. I love your risotto suggestion. So good.
This sounds really good!
Karyn – I LOVE mustard, whether it is on a hot dog, as a dipping sauce for pierogis or on pork!
Joanne – I actually served it with a risotto (recipe to come), paired relaly nicely.
Kalyn – thanks!
I like the looks of this recipe and the fact that it is fast and simple. Fennel is one of my favorite things to pair with pork so I love your grilled fennel idea.
Hi Katerina: First time on your website, very good looking food. The pork tenderloin brought me here because it is similar to one I do with mustard and rosemary.
For a nice serving sauce I mix some mayo, dijon, lemon juice and grated parmesan to spoon over top. People turn their noses up at first until they realize how delicious it tastes!
Good luck in cooking school!