Mustard-Glazed Pork Tenderloin

Click here for our perfect pork tenderloin recipe, and keep reading for a couple of tricks to make your most succulent version ever.

Remove the Silver Skin

Nobody wants to eat that tough stuff, but more importantly, it affects the cooking time. Some folks like to fold in the thinner part of the tenderloin and tie it with butcher’s twine, which is not a bad idea. That way you have even thickness throughout the tenderloin.

Don’t Overcook

All the nasty bugs you hear about from undercooked pork are deceased by the time the pork reaches an internal temperature of 140 degrees F. Pull pork tenderloins at about 145 degrees F, let them rest for 5 to 10 minutes, and let the residual heat increase the temperature to about 150 degrees F. This produces a fantastically juicy pork tenderloin cooked to medium, which will be a bit pink in the center. It will break you of any overcooking habits.

Not Too Hot

Pork tenderloins need to be cooked over medium heat. Too high of a heat causes the proteins to get in an uproar and toughens the meat, no matter how long it cooks on the grill.