Grilled Pork Tenderloin with Pear Sauce


    • 1/2 Cup Dijon Mustard
    • 2 Cloves Garlic
    • 2 (3/4-pound) Pork Tenderloins
    • 1 Tbs Olive Oil
    • 1 Cup Chopped Onion
    • 1 Tbs Sugar
    • 1/2 Cup Water
    • 4 Large Ripe Pears - Peeled, Cored and Cut into Thin Slices*
    • 3 Tbs Crystallized Ginger**


    • Combine mustard and garlic; spread over pork tenderloins and place in shallow baking dish. Cover and refrigerate overnight.
    • Heat olive oil in a large skillet over medium-high heat; add onion and sugar. Sauté until onion is browned. Reduce heat to medium; add water, pears, and ginger. Cover and simmer 10 minutes or until pears are tender. Remove from heat; set aside.
    • Place tenderloins in center of barbeque cooking grate. Grill 15 to 20 minutes on each side, or until thermometer registers 160º. Slice thinly and serve with pear sauce.


    • *Golden Delicious Apples can be Substituted for Pears
    • **1/2 Tsp Ground Ginger and 1/2 Tsp Sugar may be Substituted for Crystallized Ginger
    • Although I am sure they would taste even better if I followed the directions, I have never marinated the tenders this long. I usually start marinating one to two hours before I plan to serve dinner. I also place the tenders in a Ziploc bag to marinate.

Yield: 6 servings

Southern Living Magazine (1995)