We have now made this dish twice: once on the barbecue and once in the oven. Both times it turned out quite well. It is a simple yet elegant dish that pairs well with most side dishes. Definitely an excellent choice if you are having company over for dinner. Even when we purchase only one pork tenderloin, there are always plenty of leftovers, so the 4 servings this dish supposedly makes must be for one carnivorous group of diners.
If you follow Michael Smith’s instructions, you will end up with a tenderloin that is still pink in the middle. If serving the pork to young children, we recommend cooking it longer so that it is cooked all the way through. Cut into small pieces, this pork was a much enjoyed finger food for Zayden.
If you want to try it yourself. . .
Orange Mustard Grilled Pork Tenderloin (source: The Best of Chef at Home by Chef Michael Smith)
2 pork tenderloins
1/2 cup frozen orange juice concentrate
1/2 cup grainy mustard
a sprinkle or two of sea salt and freshly ground black pepper
- Whisk the orange juice concentrate and mustard together. Season the pork tenderloins with salt and pepper, pour the marinade over them and marinate for a few hours, or even overnight.
- Preheat your barbecue to its highest setting.
- Grill the tenderloins for 10 minutes or so on each side, until a meat thermometer inserted into the thickest part reads 155°F (68°C). Let rest for 5 or 10 minutes before slicing.
- Freestyle variation: You can add some personalized flavour to the marinade with the spice of your choice. Ground cumin, coriander, ginger, chili powder and curry powder are all excellent choices. Instead of grilling, feel free to roast this pork loin in a 400°F oven for 20 minutes.
Makes 4 servings.