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Crowd-pleasing Platings: Dijon-Marinated Pork Tenderloin

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. 

At a glance
Main Ingredient
Pork
Cuisine Type
American
Menu Part
Entrée
Serves
50 6-oz. servings
Yield: 50 6-oz. servings

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

Methods/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

Related Terms:

Pork, American, Entrée

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