Grilled Pork Tenderloin with Mustard Sauce

Instructions

1. Step 1

   Preheat the grill for medium heat and clean the cooking grate.

   Timer: 5 min (fixed)

   Cookware: grill

2. Step 2

   Pat the pork dry, then coat it evenly with the olive oil, salt, and black pepper.

   Ingredients used: 2.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 680.0 gr Pork Tenderloin, 6.0 gr Salt

   Cookware: cutting board

3. Step 3

   Grill the seasoned pork over medium heat with the lid closed, turning every 4 minutes, until the thickest part reaches 63°C.

   Timer: 16 min (fixed)

   Cookware: grill, Grill Tongs, instant-read thermometer

4. Step 4

   Transfer the pork to a clean cutting board and let it rest while the sauce is prepared.

   Timer: 8 min (fixed)

   Cookware: cutting board, Grill Tongs

5. Step 5

   Melt the butter in a small saucepan over medium heat. Add the shallot and cook until softened.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 gr Butter, 60.0 gr Shallot

   Cookware: small saucepan

6. Step 6

   Add the garlic and thyme, then cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic, 1.0 gr Thyme

   Cookware: small saucepan

7. Step 7

   Pour in the chicken stock and simmer over medium heat until reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Chicken Stock

   Cookware: small saucepan, whisk

8. Step 8

   Reduce to low heat and whisk in the heavy cream, Dijon mustard, and whole-grain mustard. Simmer gently until slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 45.0 gr Dijon Mustard, 180.0 ml Heavy Cream, 18.0 ml Mustard

   Cookware: small saucepan, whisk

9. Step 9

   Remove the sauce from the heat and whisk in the apple cider vinegar.

   Ingredients used: 15.0 ml Apple Cider Vinegar

   Cookware: small saucepan, whisk

10. Step 10

    Slice the rested pork across the grain and serve it with the warm mustard sauce.

    Cookware: Chef Knife, cutting board