Well, it doesn’t get any easier than this! As Jillian suggested, I too, reversed the amounts of preserves and mustard, using 1/4 cup preserves and 3 T. Dijon mustard. Don’t overcook this! This will not be dry if you take the pork off the grill at 145 degrees, let it rest for 5-10 minutes and then carve. The residual heat in the tenderloin will continue to cook it. This was very good, with a nice balance of sweet from the preserves, and tang from the mustard. I’d be tempted to try other flavors of preserves. Raspberry comes to mind.
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Well, it doesn’t get any easier than this! As Jillian suggested, I too, reversed the amounts...