¼ cup apple cider or juice
3 tablespoons yellow mustard
2 tablespoons sorghum syrup
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 large pinch salt
2 shakes hot sauce
2 pounds of small pork tenderloins
Heat the grill to medium-high. Prepare the grill for both direct and indirect cooking. On a charcoal grill, bank the lit coals to one half of the grill. On a gas grill, turn off the burners on one half of the grill.
To prepare the mop, in a small bowl whisk together all ingredients. Set aside.
Use paper towels to pat dry the pork tenderloins. Lightly coat them with olive oil, then sprinkle with salt. Place the tenderloins on the cooking grate over the grill's hotter side. Sear on all sides, 1 to 2 minutes per side. Slide the tenderloins over to the grill's cooler side, arranging them in the center of the grate. Grill for 10 minutes.
Brush the tenderloins generously with the mustard-sorghum mop. Let the pork cook for 5 minutes, then mop again, brushing all over the pork tenderloin. Continue cooking and mopping in 5-minute increments until the tenderloins reach an internal temperature of 145 degrees. Total cooking time should be about 20-25 minutes.
Transfer the tenderloins to a platter, cover with foil and let rest for 5 minutes before slicing.
Cook's note: If you want a thicker, saucier mop with a more pronounced mustard flavor, double the quantity of the mustard.
Nutrition values per serving: 390 calories, 16 g fat (3 g saturated), 11 g carbohydrates, 0 fiber, 10 g sugar, 48 g protein, 145 mg cholesterol, 630 mg sodium.
Elizabeth Karmel for The Associated Press