Ingredients
1 pork tenderloin (about 1 lb/500 g)
3 tbsp (50 mL) grainy mustard
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) rice vinegar
2 tsp (10 mL) packed brown sugar
2 tsp (10 mL) sesame oil
1/4 tsp (1 mL) each salt and pepper
2 cloves garlic, minced
Preparation
Trim any fat from pork. Cut lengthwise almost but not all the way through; open like book.
In large shallow dish, combine mustard, vegetable oil, vinegar, sugar, sesame oil, salt, pepper and garlic; remove 2 tbsp (25 mL) of the marinade and set aside. Place pork in remaining marinade, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once and brushing with reserved marinade, until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before serving.
