Grilled Mustard-Glazed Pork Tenderloin

Pork tenderloin gets marinated in red wine and glazed with mustard for a flavorful and healthy main course

Using different cuts of meat is a great way to add variation to your meal planning. I make a lot of pork chop dishes, so I decided to switch it up and cook a pork tenderloin instead. The red wine marinade and mustard crust added great flavor to the meat, and I was amazed how different the texture of the tenderloin was compared to the chops. My boyfriend is still on a grilling kick (hopefully it will last all summer), and the hot grill helped to seal in the juices and keep the tenderloin extremely moist. Make sure not to overcook the meat, tenderloin is a pretty lean cut and will get tough and dry if cooked too long.

 Grilled Pork Tenderloin with Mustard Glaze:

• For marinade, combine 1/2 c. red wine, 3 cloves of minced garlic, 1 tbsp. fresh rosemary, 2 tbsp. pomegranate vinegar*, 2 tbsp. olive oil, salt, and pepper.
• Place a 1.5 lb. trimmed pork tenderloin in a large zip-lock bag and cover with the marinade. Refrigerate for 3-4 hours.
• Remove from the marinade and brush with 2 tbsp. dijon mustard. Keep at room temperature for 30 minutes.
• Cook tenderloin on a hot grill for 13-15 minutes, charring it on all sides.
• Remove the pork from the grill when the internal temperature read 150°F on a meat thermometer.
• Cover the pork with foil and rest for 10 minutes.
• Slice pork and divide onto plates.

Serves four
*You can substitute red wine vinegar.