Mustard Crusted Pork Tenderloins with Grilled Pears
Mustard Crusted Pork Tenderloins with Grilled Pears

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mustard crusted pork tenderloins with grilled pears. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Mustard Crusted Pork Tenderloins with Grilled Pears is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Mustard Crusted Pork Tenderloins with Grilled Pears is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook mustard crusted pork tenderloins with grilled pears using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mustard Crusted Pork Tenderloins with Grilled Pears:
  1. Make ready rub
  2. Make ready 2 tbsp fresh thyme
  3. Get 3 tbsp black or yellow mustard seed
  4. Prepare 1 pinch salt
  5. Take 1 pinch pepper
  6. Prepare Marinade
  7. Make ready 1 tbsp honey
  8. Prepare 1 tbsp Dijon mustard
  9. Prepare 3 tsp Rice wine Vinegar, seasoned
  10. Prepare 2 each pork tenderloins, trimmed of silver skin
  11. Take 1/4 cup olive oil
  12. Prepare 3 each pears, cored & cut lengthwise
Instructions to make Mustard Crusted Pork Tenderloins with Grilled Pears:
  1. 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.
  2. 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.
  3. Grill pork till internal temperature reaches 145F for medium rare, and 160F for medium. Let the pork rest for about 10 minutes.
  4. Slice pork into medallions, about 1/4" thick.
  5. Lightly brush pears with oil. Grill cut side down for about 3 minutes, till carmelized and cooked through.
  6. Serve with rice, cous cous, or orzo.

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