I learned the technique of grilling this pork tenderloin (and all of the things I grill) from @markbittman’s grilling cookbook, How to Grill Everything. I can’t recomend it enough! This flavor profile is so good and has ingredients you will always have on hand-no marinating or prep involved-it’s quick and easy! I love to pair this with our Peach, Tomato and Grilled Halloumi Salad with Chili Honey Vinaigrette as the flavors are 💣🔥 together. Biggest tip when grilling anything-use a wireless thermometer so everything will be perfectly cooked every time!

Serves 4

2 tablespoons Dijon Mustard
1 tablespoons Curry powder
1.5 lb Pork Tenderloin
Kosher Salt
Black Pepper

Heat gas or charcoal grill to medium-high. Clean the grates.

Pat the pork tenderloin dry with a paper towel and generously season the tenderloins with salt and pepper.

Put the pork tenderloin on the grill directly over the fire. Close the lid and sear for 3 minutes. Turn the pork, brush the seared side with the curry mustard, close the lid and let the other side sear for 3 minutes. Turn and brush with the curry mustard. Continue to turn and brush with the curry mustard every three minutes until the internal temperature at the thickest part is 135 - 140 degrees, about twenty minutes.

When done, transfer to a cutting board and let it rest until the internal temperature is 145. Cut into slices and serve.