Crowd-pleasing Platings: Dijon-Marinated Pork Tenderloin

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Main Ingredient: Pork
Menu Part: Entree
Cuisine Type: American
Serves: 50 6-oz. servings

Tyler Betzhold, CEC for University of Richmond (Virginia) Catering, provides everything from boxed lunches to deluxe sit-down dinners, with dishes like Dijon-marinated Pork Tenderloin served with butternut squash and spinach sauté, apricot Israeli couscous and cranberry demi-glace. 

Ingredients

25 lb. pork tenderloin
2 cups Italian extra virgin olive oil
1 cup Dijon mustard
1/4 oz. fresh thyme
1 tbsp. fresh rosemary
1/2 tbsp. black pepper, ground

Steps

  1. Remove fat and silverskin from pork tenderloin.
  2. Mix all marinade ingredients together and place cleaned pork tenderloin into the mixture to marinate for at least 3 hr. and up to 8 hr.
  3. Light grill and get it nice and hot.
  4. Remove pork from marinade and remove excess from the meat.
  5. Grill tenderloin, turning every 2 to 3 min. until the meat has been charred on all sides.
  6. Remove meat from grill and place into a 400° F. oven to finish, about 6 to 11 more min. of cooking, until it reaches the desired doneness temperature.
  7. Allow meat to rest on a cooling rack for 4 to 5 min.
  8. Slice into 3 or 4 slices per serving and plate with desired accompaniments.

    Recipe by Chef Tyler Betzhold, University of Richmond Catering, Virgina