Name: Brown Sugar Honey Mustard Pork Tenderloin
Yield: 2 Servings
Ingredients: 6 Tbsp honey; 3 Tbsp mustard; 2 Tbsp dark brown sugar; 1/4 tsp red pepper flakes; 2 cloves garlic (finely minced and smashed into a paste); 1 Tbsp molasses (optional); 2 lb pork tenderloins (approx. 1/2 lb each); 2 tsp seasoned salt; 1 tsp black pepper

Brown Sugar Honey Mustard Pork Tenderloin

Course

Main Dish

Servings

Ingredients

6 Tbsp honey
3 Tbsp mustard
2 Tbsp dark brown sugar
1/4 tsp red pepper flakes
2 cloves garlic finely minced and smashed into a paste
1 Tbsp molasses optional
2 lb pork tenderloins approx. 1/2 lb each
2 tsp seasoned salt
1 tsp black pepper

Course

Main Dish

Servings

Ingredients

6 Tbsp honey
3 Tbsp mustard
2 Tbsp dark brown sugar
1/4 tsp red pepper flakes
2 cloves garlic finely minced and smashed into a paste
1 Tbsp molasses optional
2 lb pork tenderloins approx. 1/2 lb each
2 tsp seasoned salt
1 tsp black pepper

Instructions

Preheat gas grill to high, allowing grill temperature to reach 450–500 degrees.
In a small mixing bowl combine honey, mustard, dark brown sugar, red pepper flakes, and garlic paste (plus molasses if using). Set aside.
Dry surface of pork with paper towels. Season pork with seasoned salt and black pepper.
Grill pork over medium high heat, flipping every 2 minutes to sear on all sides. Reduce heat to medium. Brush honey mustard mixture over pork. Continue cooking and basting every 4–5 minutes, with the grill lid closed between basting, until center of pork registers 145 degrees on a meat thermometer.
Remove from heat and allow pork to rest 5 minutes before slicing.

Recipe Notes

Recipe and photo courtesy of The Iowa Pork Producers Association.

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