Servings: 4
Calories: 470kcal
Ingredients
- 2 1-lb pork tenderloins
- ½ cup Dijon mustard
- 2 tbsp honey
- 2 tsp chopped fresh rosemary
- 2 tbsp whole grain mustard
- 2 tsp minced garlic
- ½ tsp salt
- ½ tsp black pepper
- 1 navel orange zest (or grate) the peel
- 2 lbs asparagus trimmed
- 2 –3 tbsp olive oil
- salt and pepper to taste
Instructions
Prepare the pork tenderloins
- Trim the pork tenderloins by removing the silverskin with a sharp knife.
- In a medium bowl, whisk both mustards, honey, rosemary, garlic, orange zest, salt, and pepper.
- Place the pork tenderloins in a 1-gallon resealable bag and pour in half of the marinade.
- Marinate pork in the refrigerator for at least 1 hour and up to 8 hours. Store the remaining marinade in the refrigerator.
Grill the pork tenderloins
- Preheat the grill to 450°F or high heat. Clean and oil the cooking grate, then close the lid.
- Remove pork from the marinade. Discard the used marinade.
- Grill the tenderloins for 15–20 minutes, turning and rotating every 5 minutes to allow each side to brown. Pork tenderloins are cooked when golden and crispy on the outside and the internal temperature reaches 145°F.
- Remove the tenderloins from the grill and place on a carving board. Brush the reserved (unused!) marinade on the pork, then allow it to rest for 10 minutes before slicing.
Grill the vegetables
- In a large bowl, toss the trimmed asparagus in olive oil and season with salt and pepper.
- While the pork is resting, grill the asparagus for 3–5 minutes, turning often.
Put it all together
- Slice the pork tenderloins into strips, then serve with grilled asparagus. Enjoy!
Nutrition
Calories: 470kcal | Carbohydrates: 21g | Protein: 53g | Fat: 20g | Saturated Fat: 4.5g | Fiber: 7g
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