Step 1

Prepare the Marinade:In a medium bowl, whisk together the Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, fresh rosemary, thyme, smoked paprika, salt, and black pepper. Set aside half of the marinade in a separate bowl to use as a glaze later.

Step 2

Marinate the Pork:Place the pork tenderloins in a large dish or a zip-top bag. Pour the marinade over the pork, ensuring it's fully coated. Cover and refrigerate for at least 1 hour, preferably 4 hours, to allow the flavors to infuse.

Step 3

Preheat the Grill:Preheat your grill to medium-high heat (about 400°F/204°C). Oil the grates to prevent sticking.

Step 4

Grill the Pork:Remove the pork from the marinade and let any excess marinade drip off. Grill the tenderloins, turning occasionally, for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the reserved marinade/glaze during the last 5 minutes of cooking.

Step 5

Rest and Slice:Remove the pork from the grill and let it rest for 5-10 minutes. This helps the juices redistribute, keeping the meat tender and juicy. Slice into medallions.

Step 6

Serve:Drizzle any remaining glaze over the sliced pork. Serve with grilled vegetables, roasted potatoes, or a fresh garden salad.

Step 7

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