MUSTARD AND SAGE PORK TENDERLOIN
by Rebecca Lang
Serving pork tenderloin to a crowd is a fast and easy way to feed a bunch of friends or fans. This recipe is easily doubled or tripled to satisfy any guest list. Feel free to marinate the pork longer than 4 hours, even as long as a day.
Marinating time: 4 hours
· 1/4 cup olive oil
· 3 tablespoons apple cider vinegar
· 1 tablespoon coarse-grained mustard
· 1 tablespoon finely chopped fresh sage
· 2 cloves garlic, minced
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 2 (1-pound) pork tenderloins
· 1/4 cup mayonnaise
· 2 tablespoons milk
· 2 tablespoons coarse-grained mustard
· 1 teaspoon finely chopped sage
Combine the olive oil, vinegar, mustard, sage, garlic, salt, and pepper in a small bowl. Trim the silver skin off the pork tenderloins. Place the pork in a large resealable plastic bag and add the marinade. Marinate in the fridge for 4 hours.
To make the Creamy Sage Sauce, whisk together the mayonnaise, milk, mustard, and sage in a small mixing bowl. Chill until serving.
Heat the grill to medium (about 350°F).
Remove the tenderloins from the bag and discard the marinade. Grill the tenderloins, turning to cook all sides, for 20 minutes, or until the meat registers 150°F with a meat thermometer. Let the pork rest for at least 5 minutes before slicing. Serve with Creamy Sage Sauce.
• The silver skin is a ribbon-like tendon that runs about three quarters of the length of the tenderloin. If cooked, it becomes very tough and rubbery. Slip the blade of a very sharp knife underneath the tendon and gently slice it off.
• Take raw meat out to the grill on a pan or platter covered in plastic wrap or foil. After the meat is moved to the grill, uncover the platter and it's clean and ready for when the meat is done.