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!
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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)
- Mix all ingredients for pork marinade and pour into a large zippered plastic bag.
- Place pork tenderloin in bag and roll around to coat the entire tenderloin.
- Squeeze air out of the bag and place on a large plate in the refrigerator for 1 hour.
- Heat grill to medium heat.
- Remove tenderloin from marinade and place on the heated grill.
- Discard marinade.
- 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.
- 1/4 cup extra virgin olive oil
- 3 tablespoons brown sugar, packed
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 3 cloves garlic, smashed
- 1/2 teaspoon dried thyme or 1 spring fresh
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper