GRILLED PORK TENDERLOIN WITH HONEY CREOLE MUSTARD GLAZE

Prep Time: 1½ Hours
Yields: 8 Servings

Comment:
Grilling is a great way to infuse smoky flavor into pork tenderloin. For best results, build a coal bed on one side of the grill. Place tenderloin away from hot coals, so it will receive medium-high heat. Do not overcook. Use a meat thermometer to monitor internal temperature of roast.

Ingredients:
1 (2–3 pound) pork tenderloin
1 tbsp granulated garlic
2 tbsps cracked black pepper
1 tbsp salt
1 tbsp mustard powder
1 tbsp chili powder
1 tbsp cumin
1 tbsp packed brown sugar
2 tbsps paprika
½ tsp oregano
Honey Creole Mustard Glaze (see below)

Method:
In a small mixing bowl, combine all seasonings. Sprinkle tenderloin with mixture and rub in spices. Let rubbed meat sit at least 1 hour in refrigerator. Light grill according to manufacturer’s directions. Cook tenderloin, turning once halfway through cooking process. Remove when internal temperature reaches 128°F for rare to 150°F for well done. When pork is almost done, brush with Honey Creole Mustard Glaze.

HONEY CREOLE MUSTARD GLAZE

Prep Time: 15 Minutes
Yields: 1½ Cups

Comment:
Sweet and spicy glazes are used most often for coating wild game, baked hams or grilled pork or chicken. These unique flavors are good as dips for fried seafood and vegetable.

Ingredients:
¾ cup honey
¾ cup orange marmalade
3 tbsp Zatarain’s® Creole Mustard

Method:
In a stainless steel mixing bowl, whisk all ingredients until well blended. Set glaze aside and allow flavors to develop 3–4 hours. Use glaze to baste cooked tenderloin, ham, duck or other game at 5-minutes intervals for approximately 15 minutes.