Mustard and Herb–Crusted Pork Tenderloins with Red Grapes | Pork Recipes | Weber HK
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Cooking tools:
- Grill
- Instant-read thermometer
- Kitchen shears
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
- 12 grams finely chopped fresh Italian parsley leaves
- stone-ground Dijon mustard
- olive oil
- finely chopped fresh rosemary leaves
- finely chopped fresh thyme leaves
- small garlic clove, minced
- kosher salt
- freshly ground black pepper
- pork tenderloins, each 445 to 570 grams, trimmed of excess fat and silver skin
- balsamic vinegar
- crushed red pepper flakes
- 455 grams small red grapes (still on the stem; see Note)
- Rosemary sprigs (optional)
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