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Mustard Crusted Pork Tenderloins with Grilled Pears

Before you jump to Mustard Crusted Pork Tenderloins with Grilled Pears recipe, you may want to read this short interesting healthy tips about The Meals You Select To Feed On Are Going To Effect Your Health.

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We hope you got insight from reading it, now let’s go back to mustard crusted pork tenderloins with grilled pears recipe. You can have mustard crusted pork tenderloins with grilled pears using 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Mustard Crusted Pork Tenderloins with Grilled Pears:
  1. Use rub
  2. Get fresh thyme
  3. Prepare black or yellow mustard seed
  4. Take salt
  5. Get pepper
  6. Get Marinade
  7. You need honey
  8. Use Dijon mustard
  9. Take Rice wine Vinegar, seasoned
  10. Get each pork tenderloins, trimmed of silver skin
  11. Use olive oil
  12. Prepare each pears, cored & cut lengthwise
Steps to make Mustard Crusted Pork Tenderloins with Grilled Pears:
  1. In a spice mill (or using a mortar and pestle) whirl (or pound) the rub ingredients until they are coarsely ground. Transfer the mixture to a bowl. Reserve about 4 teaspoons of the rub for the pears.
  2. In a medium bowl whisk the marinade ingredients. Place the pork tenderloins in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place on a plate and marinate at room temperature for 30 minutes. Prepare the grill for direct cooking over medium heat (350° to 450°F). Remove the pork from the bag and discard the marinade. Lightly brush the pork with oil and season evenly with the rub.
  3. Grill pork till internal temperature reaches 145F for medium rare, and 160F for medium. Let the pork rest for about 10 minutes.
  4. Slice pork into medallions, about 14" thick.
  5. Lightly brush pears with oil. Grill cut side down for about 3 minutes, till carmelized and cooked through.
  6. Serve with rice, cous cous, or orzo.

Remove the silver skin from the pork tenderloin. Pat dry then season with sea salt and freshly cracked pepper. Mix the mustard, fennel seeds, and garlic together then rub evenly all over the pork tenderloin. Roll the pork tenderloin in the panko mixture until coated really well. Place the pork tenderloin on the baking sheet.

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