Orange Mustard Grilled Pork Tenderloin

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By Julie of By The Recipe.

I’m one of the lucky ones. I do love my job.

My job, by definition, depends on what day of the week it is. And sometimes what month of the year.

24 hours a day. 365 days a year. I am a mom. And for all of those 24 hours and 365 days, I am a stay at home mom. Although staying at home has very little to do with it.

Two days a week, sometimes more, I am a fitness instructor. I am certified in BodyPump as well as Spinning. I love, love, love teaching. If I could go back and do it over again, I would have gotten into the fitness industry earlier, younger. Some days I do wonder how long my body will let me do this for. And what will I do when that day comes?

And then there is my other full-time job I do, but for which I do not get paid. I am president of our school’s Home and School Association (similar to the PTA in the United States). Although some days I find it too much and sometimes feel a little burnt out, I enjoy the time I get to spend helping the administration of our school, be a better school.

Regardless of the kind of job you have, or whether or not you have children, we all appreciate a fast and easy dinner, that is healthy and requires little prep time. And hopefully, one that everyone around the table will eat.

Orange Mustard Grilled Pork Tenderloin

This recipe could not be easier. I served it with rice and salad. The rice takes the same amount of time to cook as the pork, and while you’re waiting, you can make a salad. Marinate the pork either the night before, or the morning of. I found this recipe in Chef Michael Smith’s cookbook called The Best of Chef At Home. If you can get your hands on his cookbooks, you should. They are amazing. I’ve yet to try a recipe that didn’t get gobbled up by everyone.

2 pork tenderloins
1/2 cup frozen orange juice concentrate
1/2 cup grainy mustard
1 or 2 sprinkles sea salt and freshly ground pepper

Whisk the orange juice concentrate and mustard together. Season the pork tenderloins, pour the marinade over them and marinate for a few hours, or even overnight.

Preheat your barbecue to its highest setting.

Grill the tenderloins for 10 minutes or so on each side, until a meat thermometer inserted into the thickest part reads 155°F (68°C). Let rest for 5 or 10 minutes before slicing.

Julie of By The Recipe says this about her food writing:

I’m not sure which came first: my sweet tooth, or my desire to bake.  Before I was a wife and a mother, I was a baker.  I love to bake.

Before kids, I wasn’t much of a cook. After kids, my cooking abilities improved, I guess because I needed to feed my family. Over the years I have come to enjoy cooking, almost as much as baking.  But let’s be honest, the best part of baking and cooking are the accolades of a great mouthful of food. That inspires me.

When I cook, I cook by the recipe. Almost always.