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Grilled, Mains

Grilled pork tenderloin with mustard-caper sauce

This is the age of barbecue. Look, even French chefs are going along with it. French guys in tall white hats, cooking up a mess of ribs avec un certain savoir-faire! And this is the time of year when barbecue ... Read more

Total time: 40 minutes | Serves 6 to 8

Mustard-caper sauce

  • 3 tablespoons whole-grain Dijon mustard
  • 2 large egg yolks
  • 2 green onions, white and green parts, minced
  • 1/4 teaspoon minced fresh marjoram
  • 2 tablespoons lemon juice
  • 3/4 cup olive oil
  • 1/4 cup canola oil
  • 1/2 cup heavy cream, whipped until it forms soft peaks
  • 2 tablespoons capers, well drained

Step 1Combine the mustard, egg yolks, green onions, marjoram and lemon juice in a food processor and process until pale and creamy. With the machine running, add the oils in a thin, steady stream through the feed tube until the sauce is thickened.

Step 2Transfer into a large bowl and fold in the whipped cream and capers. Refrigerate until ready to serve.


  • 3 (12- to 16-ounce) pork tenderloins
  • 2 tablespoons garlic salt
  • 2 teaspoons onion salt
  • 1 tablespoon finely ground black pepper
  • 3 tablespoons olive oil

Step 1Trim the tenderloins of fat and silver skin. Mix the garlic salt, onion salt and pepper in a small bowl. Rub the tenderloins with olive oil and season evenly with spice mixture.

Step 2Place the tenderloins directly over the coals of a hot barbecue. Cover and cook 8 to 10 minutes; turn, cover and cook until an instant-read thermometer inserted into the center registers at least 140 degrees, 8 to 10 minutes longer. If you like your pork more done, aim for 155 to 160 degrees.

Step 3Let the tenderloins rest for 10 minutes before slicing. Slice thinly and top with mustard-caper sauce down the center; pass the rest of the sauce separately. May be served hot or cold, as an appetizer or an entree.

Note: From "Paul Kirk's Championship Barbecue." Writes Kirk, "I am considered a traditional [smoke pit] barbecue-type person but, I have to say, I prefer cooking pork tenderloin hot and fast on the grill. I think it's much tastier, and it comes out juicier.".
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