Pork Tenderloin with Horseradish Mustard Sauce

Dana Ramsey

By
@DRamsey

My husband is a master at grilling and his pork tenderloin is so moist and tender. He slow cooks it in his Brinkman grill/smoker for about 1 1/2 hours. He uses hard woods and apple wood for the smoke. Yummy. This tenderloin combined with my horseradish mustard sauce gives it such added flavor.

The horseradish we used he grew and the recipe for preserving it I got on JAP will share that in this recipe.


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Comments:

Prep:

5 Min

Cook:

1 Hr 30 Min

Method:

Grill

Ingredients

2 1/2 - 3 pound pork loin with fat on one side.
everglades low sodium seasoning
ground course pepper
beer to marinade with pepper and salt added

SAUCE

2 Tbsp
prepared horseradish (the creamy stuff)
1 tsp
heaping of ground fresh horseradish
1 Tbsp
extra virgin olive oil
1 tsp
dijon mustard

Directions Step-By-Step

1
Marinate the pork tenderloin in beer and season with a little salt and pepper over night.
2
Next Day: Season both sides of your loin with the everglades seasoning. Prepare your grill. Now this is where you decide how you want to cook your meat. You can also do this in your oven.
3
Prepare the sauce by combining all ingredients in a small bowl and mix well.
4
Note he seared the meat and then cooked it with the fat side up. He said this is very important. He smoked the meat for about 35 minutes and then added the horseradish sauce. Continued to smoke it until a meat thermometer registers at 165 degrees. During the smoking/cooking process he added more sauce to each side of the loin. Flip occasionally and add more sauce. Serve with a nice salad or your favorite veggie.
5
Note: This sauce is also a good dipping sauce.

This is the recipe I used to prepare the horseradish we grow: Homemade Horseradish It is so freakin good! Thanks Terrie!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American