Although pork tenderloin is a quick-cooking cut of meat, this grilled pork tenderloin slow-roasts on the grill as you brush it down with a tangy Hawaiian-style sauce, creating a tender interior with a nice outside crust. The combination of mustards, horseradish, brown sugar, honey, and garlic bring the flavors of the islands to your backyard. Grill alongside some thick slices of pineapple, and it may be the perfect meal to host your own luau.
- 1 quart reduced pork broth (chicken stock works too)
- 1/2 cup brown mustard
- 1/2 cup yellow mustard
- 2 tablespoons honey
- 2 tablespoons horseradish
- 2 tablespoons ketchup
- 2 tablespoon brown sugar
- 2 cloves garlic (crushed)
- 3 pounds pork tenderloin
- 1/2 teaspoon salt
- Dash of black pepper
- 1 pineapple (peeled, cored, and sliced)
In a saucepan, add broth, brown and yellow mustard, honey, horseradish, ketchup, brown sugar, and garlic. Simmer on low and reduce the mixture until it takes on a barbecue sauce consistency.
Preheat the grill to medium heat. Season pork with salt and black pepper. Grill pork tenderloin until the outside is darkened with grill marks, turning often to prevent burning.
Reduce heat to low and brush sauce over the meat every 10 to 15 minutes of cooking time. Close the lid but keep a close eye on the tenderloin to making sure that pork doesn't burn.
Grill pork tenderloin up to 1 hour or until internal temperature reaches 140 F (60 C). Cover pork and allow to rest for 10 minutes.
Grill pineapple during last 5 to 10 minutes of the cooking time and serve with the meat.
- It is important to note that a pork tenderloin and pork loin are very different cuts. Pork tenderloin is excellent for the grill because it is a skinny cut of meat that cooks quickly (when grilled over direct high heat), unlike a pork loin which is very wide and benefits from slow roasting. So make sure you are purchasing the correct cut of pork. When you are ready to prepare the pork tenderloin, you need to remove the silver-colored skin that is on the outside of the meat—it will not break down when cooking, so it is important to take this off and is easiest to do when the meat is cold.
In addition to simply slicing and plating the pork tenderloin, accompanied by rice and vegetables, there are other interesting ways to serve this island-inspired dish. Turn into a rice bowl and layer the pork and pineapple with your favorite rice and a variety of grilled vegetables. Add fresh cilantro or parsley and a drizzle of a soy sauce, pineapple juice, and brown sugar dressing. You can also turn this recipe into Hawaiian sliders—place a slice of pork along with a slice of grilled pineapple on a roll (maybe a King Hawaiian?) for something completely different but also completely delicious. Or, add to a bed of greens with some slices of red pepper for a colorful and tasty salad.