- 1 Pork Tenderlion
- Salt and Pepper
- ½ Tsp. Garlic Powder
- 3 Tablespoon Extra Virgin Olive Oil (depending on size of loin)
- 1 Cup Apricot Preserves
- 2 Tablespoons of Bertman Ballpark Mustard
Step 1) preheat your grill to a high temperature to ensure getting a good sear on the pork tenderloin.
Step 2) season the pork tender line with kosher salt black pepper and garlic powder then brush the entire pork line with extra virgin olive oil.
Step 3) place the pork tenderloin on your grill and seat it on all sides.
Step 4) turn off one of the burners on the grill or remove charcoal from underneath a section of the grill and finish roasting the pork tenderloin to an internal temperature of 160 degrees.
Step 5) combine 1 cup of apricot preserves and 2 tablespoons of Bertman’s original ballpark mustard.
Step 6) brush on this mixture/glaze onto the pork tenderloin and move it back over onto the direct Heat side of the grill and caramelize the glaze onto the pork tenderloin, being careful not to burn it with the high sugar content of the apricot preserves.
Step 7 ) let the pork tenderloin rest for 10 minutes and then’s slice into medallions.
Step 9) GO TRIBE!!!
by Joe Mastro