Grilled Pork Tenderloins with Garlic Mustard Compound Butter Archives

I make grilled pork tenderloins with garlic mustard compound butter often. Whether in the skillet or on the grill, they’re easy to make. They are tender, tasty, and moist. They are the pork equivalent of filet mignon, and for a lot less money. And like filet mignon, be careful to not overcook them.

Usually, I just salt and pepper the medallions, wrap them in bacon, and cook them. This grilled pork tenderloins with garlic mustard compound butter variation from Griffin’s Grub steps it up even further by topping the medallions with a fantastic garlic and Dijon compound butter that pairs perfectly with the pork.

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Also try my grilled blackberry jalapeno glazed pork tenderloin.

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Grilled Pork Tenderloins with Garlic Mustard Compound Butter

I make grilled pork tenderloins with garlic mustard compound butter often. Whether in the skillet or on the grill, they’re easy to make. They are the pork equivalent of filet mignon, and for a lot less money.

Course Main

Cuisine American

Keyword butter, grilled, mustard, pork

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 1017kcal

Author Based on a recipe from Griffin’s Grub

Ingredients

1 stick unsalted butter softened
1 tablespoon Dijon mustard
2 cloves garlic minced
Your favorite BBQ seasoning
2 pork tenderloins trimmed, silver skin removed
10 slices bacon you might need more, or less
Toothpicks

Instructions

To make the compound butter, combine the butter, mustard, garlic and 2 teaspoons of rub in a small bowl.
Spoon mixture onto a piece of plastic wrap. Roll the wrap up like a cigar, twisting the ends until the butter forms a log. Refrigerate until ready to use.
Prepare your grill for direct and indirect cooking.
Slice the tenderloins into medallions that are the same thickness as the bacon is wide.
Wrap the bacon around the pork, securing with a toothpick inserted almost all the way into the meat.
Sprinkle all sides of the medallions with rub.
Place pork onto grill over direct heat.
Rotate after two minutes to get grill marks, always watching for flareups from the bacon drippings.
Grill another 2-3 minutes then flip and grill the other side in the same fashion.
Remove pork to indirect heat and let cook until internal temperature reaches 130 F.
Take tongs and pick up medallions on their non-bacon sides like they are hockey pucks. Roll the pucks over direct heat to brown and crisp the bacon.
Check for doneness (145 F more or less depending on how you like them).
Remove meat and let rest for 5 minutes.
Serve topped with a thin slice of the compound butter.