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. 

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