At a glance
You're marinating a juicy pork tenderloin overnight in a custom honey-mustard blend, so the timing requires a bit of planning ahead. The actual prep is quick—just seasoning the meat and whisking together your marinade—and then you're ready to fire up the grill the next day for a tender, melting result that'll be the star of your barbecue.
1/3
Prepare the tenderloin
Rinse the tenderloin, pat it dry, then season with salt and pepper.
For this step
0/32/3
Make the marinade
Mix together honey, mustard and a little olive oil. The ratio is up to your taste — some prefer a sweeter, honey-forward marinade, while others go easy on the honey to let the tangy mustard shine. Finish it off with fresh thyme leaves.
For this step
0/43/3
Let it rest
Leave the tenderloin in the fridge until the next day, then fire up the grill and enjoy.
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
Similar recipes
Pork neck in mustard marinade with pan-roasted root vegetables
Pork tenderloin with plums and streaky bacon
Feta-stuffed pork tenderloin with zucchini
Roast rabbit with wholegrain mustard and pumpkin purée
Grilled orange pork neck with a kick of fiery chilli
Grilled trout with polenta and vegetables