Pork tenderloin is treated to a mustard-and-teriyaki sauce marinade, then dressed up with sliced green onion. It makes for an elegant and scrumptious entree whether served in spring or summer.
—TAHNIA FOX TRENTON, MI
PREP: 10 MIN. + MARINATING • GRILL: 25 MIN. • MAKES: 4 SERVINGS
3/4 cup honey mustard
3/4 cup teriyaki marinade
1 pork tenderloin (1 pound)
2 garlic cloves, minced
1 green onion, chopped
1. In a small bowl, combine mustard and teriyaki marinade; pour 1 cup into a large resealable plastic bag. Add pork and garlic; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade.
2. Prepare grill for indirect heat using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Drain and discard marinade from pork.
3. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting with reserved marinade and turning occasionally. Let stand 5 minutes before slicing. Sprinkle with green onion.