Scaled Servings: 10 Originally: 4
- 2 1/2 pound pork tenderloin, trimmed of excess fat
- 7 1/2 clove garlic, minced
- 5/8 cup apple cider vinegar
- 7 1/2 tablespoon Dijon mustard
- 5 tablespoon pure maple syrup
- 2 1/2 tablespoon extra virgin olive oil
- 2 1/2 teaspoon kosher salt
- 1 1/4 teaspoon black pepper
Place pork in a large, sturdy ziptop bag. In a small bowl or measuring cup, whisk together the garlic, apple cider vinegar, mustard, maple syrup, olive oil, salt, and pepper. Seal the bag tightly, then “squish” the bag so that the pork is coated on all sides. Place in the refrigerator to marinate for 2 hours or 1 day, turning occasionally. Let stand at room temperature 30 minutes prior to grilling.
When ready to cook, preheat the grill to medium (about 350 degrees F). Brush the grill with oil. Remove the pork from the marinade, shake off excess. Discard the marinade and bag. Cover and cook, turning once every two minutes, until the internal temperature reaches 140 degrees F, 12 to 15 minutes. Remove the tenderloin to a plate, cover, and let rest for 10 minutes before slicing.