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
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.[/print_this]