(One pound of tenderloin serves about four people.
Adjust recipe based on serving size.)
Ingredients:
- 1 pound pork tenderloin, trimmed of excess fat
- 3 cloves garlic, minced (I use frozen Dorot cubes.)
- 1/4 cup apple cider vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Vegetable oil (for grilling)
Directions:
- Place pork in a large, sturdy, Ziploc bag. In a small bowl or measuring cup, whisk together the garlic, apple cider vinegar, mustard, maple syrup, olive oil, salt, and pepper. Making sure all air is out of the bag, seal tightly, then "squish" the bag so that the pork is coated on all sides. Place in the refrigerator to marinate for 2 hours or one day, turning occasionally. Let stand at room temperature 30 minutes prior to grilling. DO NOT FORGET TO DO THAT!
- When ready to cook, preheat the grill to medium (about 350 degrees F). Brush the grill with oil. Remove the pork from the marinade, shaking off excess and discard the marinade and bag. Grill pork (with cover closed), turning once every two minutes, until the internal temperature reaches 140 degrees F, about 12 to 15 minutes.
- Remove the tenderloin to a plate/cutting board, cover, and let rest for 10 minutes before slicing. DO NOT FORGET THIS STEP!
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