Grilled pork tenderloin with mustard-caper sauce

Time 40 minutes
Yields Serves 6 to 8
Grilled pork tenderloin with mustard-caper sauce

Mustard-caper sauce


Combine the mustard, egg yolks, green onions, marjoram and lemon juice in a food processor and process until pale and creamy. With the machine running, add the oils in a thin, steady stream through the feed tube until the sauce is thickened.


Transfer into a large bowl and fold in the whipped cream and capers. Refrigerate until ready to serve.



Trim the tenderloins of fat and silver skin. Mix the garlic salt, onion salt and pepper in a small bowl. Rub the tenderloins with olive oil and season evenly with spice mixture.


Place the tenderloins directly over the coals of a hot barbecue. Cover and cook 8 to 10 minutes; turn, cover and cook until an instant-read thermometer inserted into the center registers at least 140 degrees, 8 to 10 minutes longer. If you like your pork more done, aim for 155 to 160 degrees.


Let the tenderloins rest for 10 minutes before slicing. Slice thinly and top with mustard-caper sauce down the center; pass the rest of the sauce separately. May be served hot or cold, as an appetizer or an entree.

From “Paul Kirk’s Championship Barbecue.” Writes Kirk, “I am considered a traditional [smoke pit] barbecue-type person but, I have to say, I prefer cooking pork tenderloin hot and fast on the grill. I think it’s much tastier, and it comes out juicier.”.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.