The days are getting shorter and the nights are getting cooler. Back to school season is in full swing and pumpkin recipes are starting to pop up in the blogosphere. Fall is coming, and although it is my favorite time of year, it means grilling season will be coming to an end. I won’t miss the 100 degree days or swimsuit season, but I will miss grilling out nearly ever night!
This recipe has become one of my go-to grilling recipes this year. We have tried this savory garlic-mustard glaze on pork tenderloin, chicken breast and beef tenderloin and all three were amazingly good. Pictured below is pork tenderloin, paired with some grilled onions. Feel free to try whichever cut of meat you like on the grill, just make sure you try it before grilling season ends for you too!
Makes about 3/4 cup of glaze, or enough to cover and baste two pounds of skewered meat.
- ¼ cup whole grain mustard
- 2 tablespoons Dijon mustard
- 4 cloves garlic, crushed
- 2 tablespoons white wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh rosemary leaves
- 2 teaspoons Spanish paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 pounds meat, cubed
In a small bowl, whisk together all of the ingredients except the meat. Reserve ¼ cup of the glaze; add the meat to the remaining glaze, cover, and refrigerate for at least 30 minutes and up to 4 hours before using.
Prepare a medium-hot fire. Grill the meat, turning three times and brushing with the reserved glaze, for 4 to 8 minutes, until golden brown, slightly charred, and cooked to your desired level of doneness. Let the meat rest for 5 minutes before serving.