Maple-Mustard Pork Tenderloin
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pound trimmed pork tenderloin
  • ½ cup real maple syrup (I used Simple Gourmet Hickory Syrup - found at Celebrate Local)
  • 3 T. whole grain mustard
  • 3 T. apple cider vinegar
  • 2 tsp. garlic, chopped
  • 2 dashes Worcestershire sauce
  • 1 tsp. hot sauce
  • ½ tsp. thyme
  • ½ tsp. paprika
  • ½ tsp. coarse salt
  • ¼ tsp. pepper
  1. Combine all ingredients except for pork in a medium-sized bowl.
  2. Whisk to combine into a marinade. Place the pork in a container with a lid.
  3. Generously coat the pork with the marinade, and cover with the lid.
  4. Let the tenderloin marinate in the refrigerator overnight, or at least for 4 hours.
  5. Once the pork is done marinating, be sure to keep the excess marinade that is left in the container.
  6. Brush the grates of your grill with vegetable oil to prevent the tenderloin from sticking.
  7. Place the marinated meat on the grill, in an area of indirect heat (not on top of the flame).
  8. Turn the pork throughout the grilling process so all sides are evenly cooked.
  9. Every 15 minutes, brush on some of the reserved maple-mustard marinade.
  10. Cook the pork until the internal temperature reaches 140° F when checked with a meat thermometer.
  11. Let the meat rest for 10 minutes, then slice into 1 inch pieces.
  12. If any of the marinade is left after the basting process, place the liquid in a saucepan.
  13. Bring the leftover marinade to a boil, stirring at a boil for 5 minutes.
  14. Turn the heat to low and simmer for 5 more minutes to reduce liquid.
  15. Place reduced marinade over sliced tenderloin.
Recipe by Columbus Culinary Connection at