Honey mustard pork tenderloin, swipe for money shot

Hi all, I made pork tenderloin with roasted golden beets. I grilled the tenderloin over charcoal using a reverse sear method and a honey mustard glaze.

The honey mustard glaze consisted of honey, sherry vinegar, spicy brown mustard, ancho chile powder, and Chipotle chili powder. I prepped the tenderloin with salt and white pepper about 40 minutes before grilling.

I cooked the pork slowly over indirect heat for about 20 minutes, brushing it with the glaze on both sides when I put it on the grill and when I turned it, every 5 minutes.

When the internal temp reach 120F, I took it off to let it rest for about 10 minutes and turned up the heat on the grill. I grilled it direct for about 4 minutes, turning to sear each side after a minute. I took it off the grill when the internal temp reached 130F.

For the beets, I grilled them over direct heat for about 50 minutes (before the tenderloin) until I could pierce them through the center. They were thoroughly charred.

They cooled in a foil pouch for about 10 minutes and then ms_grill peeled them, cubed them, and dressed them with a homemade vinagrette with fresh thyme from our garden.

It was a lovely dinner! Good luck with your cooks!