Brown Sugar Dijon Pork Chops

Pork chops are a really versatile cut. I fry, bake, and grill pork chops all year. But, like anything, serving them the same way all the time doesn’t make anyone happy. Thankfully I found a new way to make them that both Mr. C and I love! Brown Sugar Dijon Pork Chops made my regular rotation. And I can cook them using every method!

Brown Sugar Dijon Pork Chops

— Continue reading

Grilled Pork Tenderloin

We eat a lot of chicken, mostly due to my husband’s difficulty with eating, but I like to serve other meats as well. My husband is beginning to be able to taste some things and I like to experiment with flavors to determine which things he can taste. This grilled pork tenderloin is a relatively quick meal and it’s perfect with my easy, tasty marinade for pork.


Grilled Pork Tenderloin


  • 1 pork tenderloin (approximately 1 lb.)
  • Marinade for pork (recipe follows)


  1. Mix all ingredients for pork marinade and pour into a large zippered plastic bag.
  2. Place pork tenderloin in bag and roll around to coat the entire tenderloin.
  3. Squeeze air out of the bag and place on a large plate in the refrigerator for 1 hour.
  4. Heat grill to medium heat.
  5. Remove tenderloin from marinade and place on the heated grill.
  6. Discard marinade.
  7. Cook pork, turning to get even grill marks on all sides, until the internal temperature reaches 145° for medium rare and 160°F for medium. *Do not overcook as the tenderloin will become very dry.

I serve this with herb roasted potatoes and asparagus or fresh green beans. *I served the pork tenderloin medium as we had a guest who prefers it that way. I suggest you cook it to medium rare to keep it really juicy and tender.



  1. 1/4 cup extra virgin olive oil
  2. 3 tablespoons brown sugar, packed
  3. 2 tablespoons lemon juice
  4. 2 tablespoons Dijon mustard
  5. 3 cloves garlic, smashed
  6. 1/2 teaspoon dried thyme or 1 spring fresh
  7. 1 teaspoon Worcestershire sauce
  8. 1 teaspoon onion powder
  9. 1 teaspoon white wine vinegar
  10. 1/2 teaspoon kosher salt
  11. 1/2 teaspoon freshly ground black pepper