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Before you jump to Mustard Crusted Pork Tenderloins with Grilled Pears recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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We hope you got insight from reading it, now let’s go back to mustard crusted pork tenderloins with grilled pears recipe. You can cook mustard crusted pork tenderloins with grilled pears using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Mustard Crusted Pork Tenderloins with Grilled Pears:
- You need rub
- Provide 2 tbsp fresh thyme
- Take 3 tbsp black or yellow mustard seed
- Get 1 pinch salt
- Get 1 pinch pepper
- Use Marinade
- Prepare 1 tbsp honey
- Use 1 tbsp Dijon mustard
- You need 3 tsp Rice wine Vinegar, seasoned
- Take 2 each pork tenderloins, trimmed of silver skin
- Take 1/4 cup olive oil
- Get 3 each pears, cored & cut lengthwise
Instructions to make Mustard Crusted Pork Tenderloins with Grilled Pears:
- In a spice mill (or using a mortar and pestle) whirl (or pound) the rub ingredients until they are coarsely ground. Transfer the mixture to a bowl. Reserve about 4 teaspoons of the rub for the pears.
- In a medium bowl whisk the marinade ingredients. Place the pork tenderloins in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place on a plate and marinate at room temperature for 30 minutes. Prepare the grill for direct cooking over medium heat (350° to 450°F). Remove the pork from the bag and discard the marinade. Lightly brush the pork with oil and season evenly with the rub.
- Grill pork till internal temperature reaches 145F for medium rare, and 160F for medium. Let the pork rest for about 10 minutes.
- Slice pork into medallions, about 1/4" thick.
- Lightly brush pears with oil. Grill cut side down for about 3 minutes, till carmelized and cooked through.
- Serve with rice, cous cous, or orzo.
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