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The ingredients needed to prepare Mustard Crusted Pork Tenderloins with Grilled Pears:
- Prepare of rub.
- Get 2 tbsp of fresh thyme.
- Prepare 3 tbsp of black or yellow mustard seed.
- You need 1 pinch of salt.
- Use 1 pinch of pepper.
- Prepare of Marinade.
- Take 1 tbsp of honey.
- Prepare 1 tbsp of Dijon mustard.
- Get 3 tsp of Rice wine Vinegar, seasoned.
- Take 2 of each pork tenderloins, trimmed of silver skin.
- Prepare 1/4 cup of olive oil.
- You need 3 of each pears, cored & cut lengthwise.
Steps to make Mustard Crusted Pork Tenderloins with Grilled Pears:
- 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..
- 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..
- Grill pork till internal temperature reaches 145F for medium rare, and 160F for medium. Let the pork rest for about 10 minutes..
- Slice pork into medallions, about 1/4" thick..
- Lightly brush pears with oil. Grill cut side down for about 3 minutes, till carmelized and cooked through..
- Serve with rice, cous cous, or orzo..
Baked Pork Tenderloin is topped with Mustard, Garlic and Herbs! Cover the tenderloin with Dijon mustard, using a pastry brush. When ready to cook rinse the pork and pat dry. Coat pork liberally with Dijon mustard and season with cracked black pepper. Cocoa-Crusted Pork Tenderloins with Cherry Sauce Recipe.
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