Grilled Pork Tenderloin with Mostarda Recipe

Live-fire cooking and the recipes in Playing with Fire aren’t for the faint of heart. But rather, the niched down sub-group that really loves cooking over a wood pit.

It’s for the few that take grilling off the ease of propane and challenge themselves to control the embers and battle elements while perfecting a bite.


- lime - dijon mustard - soy sauce - pork tenderloins - coriander seeds - kosher salt

Prepare and preheat your lump charcoal grill to create two heat zones: high and medium.


In a small bowl, mix to combine the lime juice, mustard, and soy sauce. Pat the tenderloin dry with paper towels and apply this mixture to the exterior of the pork. Season the meat with the coriander and salt.

Sear the pork over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the medium side of the grill, cover the grill, and cook until the pork reaches an internal temperature of 140 degrees F.

Playing with Fire takes us on an exploration of this nation’s great barbecue scene from dry to wet and sweet to heat as Symon curates his own signature Cleveland-Style Que.

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