Honey Dijon Grilled Pork Tenderloin

Servings 6 servings


  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1/3 cup honey
  • 3 cloves garlic pressed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds pork tenderloin cut into 1-inch thick cutlets


  • DO-AHEAD TIP: Marinate pork cutlets for 30 minutes (see recipe).
  • Preheat grill to MEDIUM.
  • In a shallow bowl, whisk together first 6 ingredients (mustard through black pepper) until well blended; reserve a few tablespoons for basting.
  • Rub remaining marinade into the cutlets and place them in a shallow dish; cover with plastic wrap and refrigerate for 30 minutes.
  • Lightly oil the grill grate; grill cutlets over indirect heat for 15 to 20 minutes, turning occasionally and basting with reserved marinade, until cooked through. Watch carefully to prevent burning!


SERVING SUGGESTION: Add sliced acorn squash to the grill and cook until golden. Serve steamed broccoli spears on the side.
VEGETARIAN: Use non-breaded faux chicken patties in place of pork and adjust cooking time accordingly.
KOSHER: Substitute boneless skinless chicken breast meat for pork.
GLUTEN FREE: Make sure vinegar and mustard are gluten free.
NUTRITION: Per Serving: 200 Calories; 4g Fat; 24g Protein; 17g Carbohydrate; trace Dietary Fiber;
74mg Cholesterol; 277mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1
Other Carbohydrates. Points: 5 Marinate beef cubes overnight or for at least 1 hour (see recipe). If using bamboo skewers, presoak them in water for 30 minutes, to prevent burning on the gr
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