Grilled Teriyaki Pork Tenderloin
- 3/4 C. honey mustard
- 3/4 C. teriyaki marinade
- 1 pork tenderloin (1 lb.)
- 2 garlic cloves, minced
- 1 green onion, chopped
In a small bowl, combine mustard and teriyaki marinade; pour 1 cup into a large resealable plastic bag. Add the pork and garlic; seal bag and turn to coat. Refrigerate for 6 hours or overnight. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade from pork. Grill, covered, over indirect medium-hot heat from 25-30 minutes or until 160 degrees, basting with reserved marinade and turning occasionally. Let stand for 5 minutes before slicing. Sprinkle with onion.