Grilled Teriyaki Pork Tenderloin

1. 1

   In a small bowl, combine mustard and teriyaki marinade; pour 1 cup into a large resealable plastic bag. Add pork and garlic; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade.

2. 2

   Prepare grill for indirect heat using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Drain and discard marinade from pork.

3. 3

   Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145u00b0; medium, 160u00b0), basting with reserved marinade and turning occasionally. Let stand 5 minutes before slicing. Sprinkle with onion.

* Per serving · 4 servings · Values may vary.

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