Mustard & Sage Grilled Pork Tenderloin
Studies have shown that the humble sage leaf, or its extracts, can improve your mood, boost your short-term memory, and help you pay attention better.
Letting the tenderloin rest before slicing makes it juicier and lets the flavors combine better.
- 1 pork tenderloin
- Splash white wine vinegar
- 2 heaping Tbsps Dijon mustard
- 2 heaping tsps. Ground sage
- 1 clove garlic, minced
- 3 Tbsps canola oil
- 10 fresh sage leaves
- Salt and pepper (lots)
- Whisk together the mustard, sage, garlic, vinegar, and canola oil in a bowl. Add salt and pepper to taste.
- Place pork tenderloin in a disk, coat with mustard mixture, and marinate for 30 minutes to an hour.
- Heat barbeque grill over high heat. Grease grill and place tenderloin directly on grill.
- On the side facing up, place 5 sage leaves face down and press into meat. Cook on high for approximately 4 minutes, then flip tenderloin over.
- Turn heat down to medium and line second side of the tenderloin with remaining sage leaves face down.
- Continue cooking, turning occasionally until the interior of the tenderloin reads 155 degress F.
- Remove from heat, cover, and let rest for 10 minutes. Slice and serve.