Mustard-Herb Grilled Tenderloin
Our area is known for beef, and we make this tenderloin recipe often. But the marinade would also be good with grilled pork or chicken.
Ingredients
- 2/3 cup olive oil
- 1/2 cup beef broth
- 3 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon sugar
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon each dried oregano, summer savory, tarragon and thyme
- 1/8 teaspoon pepper
- 1 beef tenderloin roast (1-1/2 pounds)
Directions
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1In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a shallow dish; add beef and turn to coat. Cover; refrigerate overnight, turning once or twice. Cover and refrigerate remaining marinade for basting.
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2Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes.
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3Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade.
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