For nights when you don’t want to spend more time cooking than absolutely necessary, this grilled pork tenderloin recipe is the answer. Finished with a tangy-sweet sauce made from the leftover marinade, it boasts a quick cook time and is easy enough to scale up if you’re having a crowd over for dinner (or love banking leftovers to eat throughout the week).
Unlike pork loin, tenderloin is a lean cut of meat with no excess fat, so marinating it is the way to go. Pork likes sweet flavors such as maple syrup and brown sugar; here we pair it with a sauce of molasses, two types of mustard (yes, you need both), and apple cider vinegar to create what amounts to a mustard-based BBQ sauce. For even more flavor, you can dust in a little garlic powder, paprika, or cumin, or add a splash of soy sauce, but it’s just as delicious when kept simple.
To check for doneness, use an instant-read thermometer (look for an internal temperature of 145°, meaning the center of the meat will still be a bit pink). While the pork rests, take advantage of the hot grill: Grilled corn on the cob would be a great side dish, as would a grilled sweet potato salad or any of our favorite BBQ sides.
And when the next day rolls around, there’s no need to reheat: Pile the room-temperature leftover pork between two slices of bread, stirring any excess sauce into store-bought mayo (to spread on both sides of the sandwich, thank you very much).
