Grilled Pork Tenderloin with Mustard Seeds; a rainbow

One of the spices I always pickup at the Asian supermarket is mustard seeds.

My mother always had them in the house when I was growing up. Unlike paprika and olive oil, which she also had, she actually used the mustard seeds. A small spoonful went into every jar of pickles and often into cucumber or potato salads.

Mustard seeds are not something I find easily in France. I have no idea if the French do any pickling. I’ve never seen the small ‘pickling cukes’ here that were everywhere this time of year in the Midwest. Likely I just don’t know where to look. I can buy jars of pickles in the store but it’s a small section with 1 or 2 choices, also unlike the U.S.

As for me – the only pickles I can be bothered to make these days are Refrigerator Pickles.

I do like to use mustard seeds in other ways, though.

Click here to Pin Grilled Pork Tenderloin with Mustard Seeds

Grilled Pork Tenderloin with Mustard Seeds

Print Recipe

This is fun to cook on the barbecue grill: the mustard seeds pop as they get hot. The rub makes the tenderloin dark in places, but not too spicy. The sauce helps keep it moist. Remember, slightly pink is perfect!

• Author: Kate
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Pork
• Method: Grilling

Ingredients

Scale 1x2x3x

• 14oz (420gr) pork tenderloin,
• 1 tbs paprika
• 1 tbs mustard seeds
• 1 tbs garlic powder
• 1 tbs olive oil
• Basting Sauce
• 3 tbs Dijon mustard
• 2 tbs red wine vinegar
• 1 tbs olive oil

Cook Mode Prevent your screen from going dark

Instructions

• Mix paprika, mustard seeds and garlic powder to make a dry rub.
• Rub olive oil all over pork then add dry rub and press into pork.
• Cook on barbecue grill or in 400F oven for 25 – 30 minutes.
• Turn occasionally to brown on all sides.
• Mix mustard, vinegar, oil, and use to baste pork after 15 minutes.
• Baste 2 – 3 times.
• When you think pork is done, (it should feel fairly firm but not totally stiff when you pick it up) slice into the middle to check.
• It will be moist when not overcooked.
• Let rest 5 minutes, then slice and serve.

Notes

Pork tenderloin should have an internal temp of 145F (63C), Use an instant read meat thermometer if possible.
Cooking time does not include prepping the grill.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 387
• Sugar: 0.5 g
• Sodium: 696.5 mg
• Fat: 18.8 g
• Saturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 5.3 g
• Fiber: 1.6 g
• Protein: 42.8 g
• Cholesterol: 128.9 mg

Guapa barked this morning, about an hour before I needed to get up. When I went downstairs to see what the problem was she gave me the ‘why are you bothering me I’m trying to sleep’ look.

I went back to bed. Maybe it was a sleep / dream bark…..

2 hours later I left for my weekly walk with my neighbor. The forecast was partly cloudy.

We were at the furthest point in our walk when the partly cloudy turned into pouring rain. We found an empty barn to take shelter while we put on rain jackets.

That helped for about 5 minutes.

We found another empty barn and I called mon mari for a rescue. Smart man that he is he was already on his way to pick us up.

5 minutes after we got home the sun was shining.

5 minutes after that it was raining.

At least there is something good on days like this:

Guapa was happy to see me. She doesn’t like it when I leave.

She liked the rainbow, too.