Pork Tenderloin with Mustard BBQ Sauce

Ben has yet again amazed us with his culinary skills, particularly in the pork tenderloin category. Like I said in my pumpkin carving post, October is a busy month for my family. Not only are there tons of birthdays in October, but some of them even fall on the same day! For example, my uncle and I share a birthday, as well as my mom and my sister (it's just crazy!). Ok, on to the real reason I am typing this post: THE FOOD. This meal was prepared for my mom's and sister's birthdays. We had Brussels sprouts (I literally would not try Brussels sprouts until I was 23...sad I know, but I love them!), rosemary potatoes, and pork tenderloin. yummy!

As always with the glazes and sauces Ben makes, the mustard BBQ sauce was a mixture of various things - honey, mustard, brown sugar, vinegar, Worcestershire sauce (he never really knows how much of each he uses, but it always works out). To make the sauce, put 1/3 cup of brown sugar in a sauce pan on medium heat with a couple of tablespoons of vinegar, little bit of honey, and a few dashes of Worcestershire cause, stir until dissolved (if you need to add more wet ingredients, that's fine). Add a cup of mustard to the mixture and stir. If you're not a big mustard person, I would say it's safe not to use tons of it and it would still taste good.

Ben marinaded the tenderloins in mustard for a couple of hours, but you can marinade it over night if you wish. He grilled the pork for 30 minutes total. After initially cooking the tenderloin all the way around, he started applying the BBQ sauce with a brush at 2-3 minute increments.

I chopped 3/4 a package of bacon, put it in a skillet, and cooked it for a few minutes, then removed the bacon and added the Brussels sprouts to the grease. Add a couple of tablespoons of butter and salt and pepper to taste, then slightly steam the sprouts at the end by placing a lid on the skillet for several minutes (remember to stir occasionally). About half way through cooking the Brussels sprouts, I added the bacon and let it finish cooking.

If you have any questions about this meal or anything else on the blog, e-mail me at jstansbakery@gmail.com.