Pork Tenderloin 3 ways

Prepare your smoker or grill at 375°F.

Combine the Dijon mustard, honey, soy sauce, garlic, herbs, and Holy Cow seasoning in a small mixing bowl until completely combined.

Remove all silver skin from the pork tenderloin with a sharp boning knife.

Place the tenderloin in a ziplock or vacuum seal bag and cover with 3/4 of the marinade (reserve 1/4 for dipping sauce). Allow to marinate for 2 to 12 hours.

Remove the tenderloin from the bag and discard the marinade.

Season the tenderloin with Meat Church Holy Cow seasoning.

Place the tenderloin directly on the cooking grate and cook until the internal temperature reaches 140°F (it will carryover cook to 145°F). This should take around 30 minutes.

Remove the tenderloin from the grill and allow to rest for 10 minutes before slicing.

Equipment Needed

Spice Level:

Dietary