Tender, juicy grilled pork tenderloin makes a tasty main course for a mid-summer meal. Featured Chef Ellie O’Brien shares this ‘must try’ recipe for the grill.
Recipe Author: Ellie O’Brien with Hungry By Nature
USWM Shopping List: pasture-raised, heirloom pork tenderloin filet
PHOTO CREDIT: Ellie O’Brien/Hungry By Nature
- 2 1-pound pork tenderloin filets
- ¾ cup honey
- ¾ cup mustard (I used a mix of spicy brown, dijon, and a grainy mustard I had in my fridge!)
- 3 Tablespoons coconut aminos
- 2 cloves garlic, minced or pressed
- Salt and pepper
Instructions For Grilled Pork Tenderloin:
- Trim the extra fat and silvery skin off the pork tenderloin and place in a large plastic bag.
- Whisk the remaining ingredients together to create the marinade. Pour approximately ⅔ of the marinade over the pork and place in the fridge for at least one hour, up to 24 hours. Save the remaining marinade for later.
- Heat the grill to high heat. Sear the tenderloin for 3 minutes on each side over high heat.
- Remove from direct heat and cook for an additional 25 minutes over indirect medium heat, or until a thermometer reads 145 degrees F. Turn each tenderloin over halfway through, drizzling on extra marinade each time.
- Let rest for 5 minutes before slicing.
- Serve this delicious grilled pork tenderloin with remaining marinade!
Meet The Chef:
Ellie O’Brien is the food blogger behind Hungry By Nature — a gluten-free and paleo food blog dedicated to inspiring others to live a healthy and balanced life, starting in the kitchen! Having been diagnosed with multiple autoimmune diseases, she made transformative changes to her diet. She has recently launched a new gluten-free and grain-free granola company — also called Hungry By Nature!