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Grilled Pork Tenderloin With Rosemary-Mustard Rub

by Susan · 5 comments

What do you make for the main course for your holiday meal?



Roast Beef?

Pork roast?

In the Campbell household, we usually have a pork roast on Christmas day. If it were up to me we would have a Christmas pizza, but noooooooooo. So, I have to cook a ton of food. My family is fairly boring when it comes to their eating tastes and we usually have the traditional accompanying sides with the pork.

However, not everyone is as boring as we are so I thought you might like to have this awesome pork recipe in case you were looking for something different to eat over the holidays.

Grilled Pork Tenderloin With Rosemary-Mustard Rub:



COOKING TIME: 15–20 minutes



  • 4 sprigs fresh rosemary
  • 2–3 cloves garlic, peeled
  • 3 tbsp olive oil
  • 2 tsp coarse salt
  • 2 tsp cracked black peppercorns
  • 2 tbsp stone-ground mustard
  • 1 lb pork tenderloin, trimmed


  • Strip rosemary leaves from stems and place in a small food processor bowl with garlic, oil, salt, pepper, and mustard.
  • Pulse the mixture to make a paste.
  • Smooth the paste over the pork, place on a baking sheet, cover, and place in the refrigerator for 30 minutes.
  • Preheat gas grill to high.
  • Brush grate with olive oil.
  • Sear pork for 3 minutes per side.
  • Reduce heat to medium- low, cover, and cook pork for 8–10 minutes, or until the internal temperature reaches 145°F.
  • Transfer pork to a platter. Let rest for 6–8 minutes before slicing and serving.

Of course you can throw the pig into the oven as well and cook according to the directions on the package. Grilling not necessary.

I hope you like this recipe and if not for the holidays you can still find a perfect occasion to make it.

*This recipe can be found with a zillion other awesome recipes as part of Isabel De Los Rios’s Diet Solution Program.

What are you having this year for your Christmas dinner? If you don’t celebrate Christmas, what did you have during your celebration? Tell me in the comments below.

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Pork Summer Blog
December 31, 2010 at 5:58 pm


1 Jason January 2, 2011 at 1:44 pm

This looks awesome. I may have to break my string of 43 consecutive days of being a vegan to try this one!

You wrote something on a previous post about metabolism not slowing down as we get older so I hope you don’t mind if I mention it here for your consideration. In a pure sense, you are technically correct. In a perfect word where our thyroid isn’t bombarded by chemical additives, especially bromine in bread, our metabolism would be as “fast” as it was when we were kids. But due to said bromine exposure, our thyroid takes a beating especially due to how bromine displaces iodine over time. This will result in hypothyroidism and therefore that “slower” metabolism that most people see. So if people are able to detoxify their diets from all processed food, they will see a rapid rebound in their metabolism to its youthful levels where you convert energy to heat instead of fat. I’ve been able to do this with several of my “hardcases” in the gym. Sorry if this was too long for an off topic note, but I didn’t want to forget to say it :)

The tenderloin does indeed look drooleriffic! Argh – temptation…

2 susan January 3, 2011 at 10:20 am

Hey Jason, thanks for coming by and commenting. Much appreciated. Happy New Year!

The metabolism issue is huge. There’s a ton of research out there yet no one can agree as to what really makes it increase or decrease. I find the best answers can come from anecdotal ones such as your own experience training clients. If you see a rapid rise in metabolism when they get off the junk then there is probably a good chance that you are right. Except if there might be other factors coming into play as a result of the cleaner diet. In my experience, it is rarely one thing. Thanks for the comment!

3 Dennis Blair Fort Collins Personal Trainer December 28, 2010 at 7:09 pm

Oh wow. This sounds amazing! New recipe in the Blair household noted. :)

Thanks for sharing!

4 susan January 3, 2011 at 10:06 am

Hey Dennis, thanks for stopping by – let me know how you like it. Happy New Year!

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