Ingredients:

  • 2 pork tenderloins, approx. 1 lb (450g) each
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup heavy cream
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp freshly grated Parmesan cheese
  • 1 pinch salt
  • 1 pinch pepper

Instructions:

  1. Pat the pork tenderloins completely dry with paper towels. Rub olive oil over the surface, then evenly apply salt, pepper, garlic powder, and smoked paprika. Let the meat sit at room temperature for 15 minutes.
  2. Preheat the grill to medium-high heat (approximately 400°F / 200°C).
  3. Place the tenderloins on the grates and sear for 3-5 minutes per side until a deep brown crust forms.
  4. Move the pork to the indirect heat zone or lower the grill heat and cook until the internal temperature reaches 140°F (60°C).
  5. Remove pork from the grill and let rest on a carving board for 10 minutes.
  6. While the meat rests, melt butter in a saucepan over medium heat and sauté minced shallots until translucent.
  7. Pour in the white wine or chicken broth and simmer until reduced.
  8. Whisk in heavy cream, Dijon mustard, whole grain mustard, and Parmesan cheese until the sauce is velvety and emulsified. Season with a pinch of salt and pepper.