It’s no secret that for the most part my family eats simple and low carb. We’ve really turned into a meat and veggies type of family and while it makes preparing dinner super simple, I’ve had to find ways recently to get creative and inject a little flavor into some of our go-to dishes. We eat pork tenderloin at least once a week and most often we grill it and serve it on salad. However, recently my go-to of olive oil and seal salt as a seasoning has left something to be desired. So, I made it my mission to flavor up our pork tenderloin in a big way and the results? Well, this was one of the best dishes any of us can remember eating. Get ready to hang onto your taste buds and read on to learn how to make Tangy Dill Pork Tenderloin.
This tangy dill pork tenderloin takes a classic and simple pork tenderloin, coats it in tangy dill sauce, grills it to perfection and then finishes it with more tangy dill sauce that will seriously have you licking your fingers. Here’s how to make it.
- 1 pork tenderloin
- ¾ cup of mustard
- ½ cup of rice wine vinegar
- 1 tablespoon of dried mustard
- 1 tablespoon of minced garlic
- 1 tablespoon of freshly chopped dill
- 1 teaspoon of honey
- Mix together the mustard, ¼ cup ofrice wine vinegar, dried mustard, minced garlic, fresh chopped dill and honey.
- Place the pork tenderloin in a plastic bag and pour HALF of the mixture over it.
- Massage the marinade into the pork and refrigerate for at least 2 hours.
- Remove the marinated pork tenderloin from the bag and grill at medium heat for about 12 minutes on each side until the internal temperature is 145 degrees.
- Once cooked, remove the tenderloin from the grill and allow to rest for 10 minutes.
- Slice into pieces.
- Add the remaining ¼ cup of rice wine vinegar to the marinade and stir well.
- Pour the tangy dill sauce over the cut pork tenderloin and serve immediately.
To make this tangy dill pork tenderloin, well, tangy, the first thing I needed to do was create my tangy dill sauce. To do this I added 3/4 cup of mustard, 1/4 cup of rice wine vinegar, 1 tablespoon of dried mustard, 1 tablespoon of minced garlic, 1 tablespoon of freshly chopped dill and 1 teaspoon of honey to a measuring cup and combined it well.
As soon as my marinade was made, I placed my pork tenderloin in a plastic bag and poured HALF of my mixture over the top. I put the rest of my marinade in the refrigerator for use later. Once I had added my marinade to my pork tenderloin, I closed the bag, massaged the marinade into the pork and the refrigerated it for two hours.
When I was ready to cook my tangy dill pork tenderloin, I removed it from the plastic bag, placed it on my preheated grill and grilled it for 12 minutes on each side, until my internal temperature reached 145 degrees (Note: cooking time will vary based on the size of your pork tenderloin).
Once my tangy dill pork tenderloin was cooked to perfection, I removed it from the grill and allowed it to rest for 10 minutes. Then I simply sliced the perfectly cooked pork tenderloin into pieces.
Now, remember that marinade I saved earlier? This is what makes this dish truly delicious! I pulled it back out, mixed in another 1/4 cup of rice wine vinegar to make it a little less thick and poured it over my sliced pork tenderloin. Trust me when I say you’re going to want to use every drop of this sauce because it’s so dang good!
Once my sauce was covering my tangy dill pork tenderloin, I simply served it up for a dinner that’s anything but boring!
Please, please, please trust me when I say that if you like dill, this is a must try dish for a weeknight dinner that you’ll want to repeat time and again! Enjoy!