Mustard-Crusted Grilled Pork Tenderloin with Crunchy Apple Slaw
Mustard-Crusted Grilled Pork Tenderloin with Crunchy Apple Slaw
Yellow mustard powder, toasted coriander and cracked black pepper form a savory, tangy crust that browns beautifully over live fire. A cold, crisp apple slaw with mustard-seed dressing keeps every bite bright. It's an easy cookout main that feels special.
What You'll Need
Two standard tenderloins feed a crowd, and the leftovers make excellent sandwiches.
The Mustard Crust
- 2 tbsp Organic Yellow Mustard Seed Powder
- 1 tbsp Organic Coriander Seeds, toasted and crushed
- 2 tsp Organic Black Peppercorns, coarsely cracked
- 2 tsp Organic Garlic Granules
- 2 tsp Fine Ground Himalayan Pink Salt, divided
- 1 tsp light brown sugar
- 2 pork tenderloins, about 1¼ lb each
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
The Apple Slaw
- 3 tbsp apple cider vinegar
- 1 tsp Organic Yellow Mustard Seeds
- ¼ tsp Organic Red Chili Flakes
- 1 tbsp honey
- 2 tbsp olive oil
- 4 cups shredded green cabbage
- 1 large crisp apple, cut into matchsticks
- 2 scallions, thinly sliced
- ¼ cup chopped fresh parsley (optional, but nice for freshness)
Step by Step
Toast and mix the crust
Toast the coriander seeds in a dry skillet over medium heat for 1 to 2 minutes, until fragrant. Crush them coarsely with a mortar or the back of a heavy pan. Stir together with the mustard powder, cracked pepper, garlic granules, 1½ teaspoons of the salt and the brown sugar.
Prep the pork
Trim off the tough silver skin and pat the tenderloins very dry. Brush with Dijon and olive oil, then press the spice mixture firmly onto all sides. Let the pork sit at room temperature for 20 to 30 minutes while the grill heats.
Quick-soak the slaw dressing
Stir the vinegar, mustard seeds, chili flakes and remaining ½ teaspoon salt together and let stand 15 minutes so the seeds plump slightly. Whisk in the honey and olive oil.
Set up a two-zone grill
Heat the grill to 450°F, banking the coals or turning off one burner to make a cooler side. Clean and oil the grates well, since the mustard crust can stick to dry metal.
Sear, then finish gently
Sear the pork over direct heat for 3 to 4 minutes per side, turning to brown all four sides. Move to the cooler side, close the lid and cook 8 to 12 minutes more, until a thermometer in the thickest part reads 145°F.
Rest and toss the slaw
Transfer the pork to a board and rest 8 to 10 minutes. Meanwhile, toss the cabbage, apple, scallions and parsley with the dressing.
Slice and serve
Slice into ½-inch rounds, spoon any board juices over the top and serve beside a pile of cold slaw.
No grill? Sear the pork in an oven-safe skillet over medium-high heat, then roast at 425°F for 10 to 14 minutes until it reaches 145°F inside.
The Spices Behind the Pork
Common Questions
Can I use whole mustard seeds in the crust instead of powder?
Powder works best here because it sticks to the meat and forms an even, flavorful crust. Whole seeds stay hard and can fall off on the grill, so save them for the slaw dressing.
What internal temperature should pork tenderloin reach?
Cook it to 145°F at the thickest point, then rest it for several minutes. The center will be juicy with a hint of blush, which is normal for this cut.
Can I prepare the crust ahead of time?
Yes. Mix the spice blend up to a month ahead and store it in an airtight jar away from light. You can also coat the pork and refrigerate it for up to 8 hours before grilling. Let it sit out about 20 minutes before cooking.
How do I keep the crust from burning?
Use a two-zone fire. Sear briefly over direct heat, then finish on the cooler side with the lid closed. The garlic granules and mustard powder brown quickly, so keep the pork moving and avoid flare-ups.
What can I serve with this besides slaw?
Grilled corn, roasted baby potatoes or buttered egg noodles all pair well. The leftovers are also great sliced thin on sandwiches with extra Dijon.
