Grilled or Broiled Pork Tenderloin with Mustard Curry

Pork tenderloin is lower in fat than almost any other cut of meat, though not the most flavorful, so I like to cook it with assertive spices. The cooking time is extremely short—and the leftovers make fantastic sandwiches.

2 tablespoons Dijon mustard

2 tablespoons curry powder, garam masala, or other spice mixture, or to taste

Salt and freshly ground black pepper 11/4 pounds pork tenderloin in 1 piece Raw Onion Chutney
, or bottled chutney

• Heat a charcoal or gas grill or the broiler until quite hot and put the rack 2 to 4 inches from the heat source.
• Blend the mustard, curry, and some salt and pepper in a small bowl, then rub this mixture all over the meat.
• Grill or broil, turning to brown all sides well (if it starts to burn, move the rack farther from the fire), until almost cooked through but still slightly pink in the very center, 10 to 15 minutes (the internal temperature at the center should be no higher than 145–150F). Let the meat sit for 10 minutes before cutting it into 1/2-inchthick slices and serving with chutney or relish.
  Miso Grilled or Broiled Pork Tenderloin.
  • Omit the mustard, curry, salt, and pepper. Instead, rub the tenderloin with 1/4 cup white, yellow, or red miso paste
  .
• MAKES: 3 to 4 servings
• TIME: About 30 minutes