I had a pork tenderloin sitting in the fridge for a couple of days taking up space. Original plans were to stir fry it but it never happened. Sometimes inspiration takes awhile.
With an activity night upon us and my pork about to be evicted I decided to mix together a maple syrup/mustard glaze and BBQ it instead.
Husband helped by making the seasoning rub (ok and doing the BBQing). He did not measure and so these are estimates only.
- 1 tbsp Dijon mustard
- 1 tbsp prepared yellow mustard
- 2 tbsp real maple syrup
- 1 pork tenderloin
- salt & pepper to taste
- Mix mustard(s) and maple syrup together in a bowl. Set aside with pastry type brush for glazing later.
- Season pork with salt & pepper. Grill over low heat on BBQ for about 30 minutes or until a thermometer registers 150F. At about 15 minutes start basting with your glaze. Continue to baste (and turn pork) every 5 minutes until pork is done. If you have leftover glaze discard. When done put your pork on a platter and tent it for at least 5-10 minutes before serving.