Barbecued Grilled Pork Tenderloin

Sometimes the simplest recipes hit the hardest, and this grilled pork tenderloin is living proof.

Six ingredients. That’s all it takes. Dijon mustard, barbecue sauce, olive oil, and dried rosemary get whisked into a quick marinade that coats butterflied tenderloin with sharp, herby, smoky flavor.

After 30 minutes to an hour of marinating, the pork hits a hot grill for about 6 to 7 minutes per side. The mustard and barbecue sauce caramelize into a gorgeous crust while the inside stays pink and juicy.

Let it rest before slicing. That’s the rule. Always.

Pro Tips

• Butterfly the tenderloin by slicing it lengthwise almost all the way through, then opening it like a book. This gives you more surface area for the marinade and faster, more even cooking.
• Don’t go past 7 minutes per side. Pork tenderloin is lean and will dry out fast if overcooked.
• Let it rest at least 5 minutes after grilling. The juices need time to settle back into the meat.
• This works just as well under a broiler, so don’t let a rainy day stop you.