• Yield: Serves 4 to 6

This is a great recipe for people who are just getting their grill game going. Not only is it easy as pie to master, but the combination of grilled pork and mostarda is a showstopper. Mostarda is a sweet-and-savory condiment made with fruit, herbs, and spices that goes great not only with grilled meats but also rich cheeses. Mostarda can be stored for months in the refrigerator, so go ahead and make a big batch so you always have some on hand when you fire up the grill.


  • Juice of 1 lime

  • 1 tablespoon Dijon mustard

  • 1 tablespoon soy sauce

  • 2 (1-pound) pork tenderloins, trimmed of  silver skin

  • 1 tablespoon ground toasted coriander seeds

  • 1 tablespoon kosher salt

  • Mostarda (recipe follows)

Dinner Special book cover Michael Symon's Playing with Fire by Michael Symon


1. Prepare and preheat your lump charcoal grill to create two heat zones: high and medium.

2. In a small bowl, mix to combine the lime juice, mustard, and soy sauce. Pat the tenderloin dry with paper towels and apply this mixture to the exterior of the pork. Season the meat with the coriander and salt.

3. Sear the pork over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the medium side of the grill, cover the grill, and cook until the pork reaches an internal temperature of 140°F.

4. Transfer the pork to a cutting board, tent it loosely with aluminum foil, and let rest for 15 to 20 minutes. Thinly slice the pork crosswise into 1/4-inch-thick pieces. Serve with mostarda on top and more on the side for those who want it.



  • 1 1/2 teaspoons coriander seeds

  • 1 1/2 teaspoons mustard seeds

  • 1 medium shallot, thinly sliced

  • 1 Granny Smith apple, peeled, cored, and cut into medium dice

  • 1 peach, peeled, pitted, and cut into medium dice

  • 1 star anise pod

  • 1 tablespoon fresh thyme leaves

  • 1 cup sugar

  • 1 1/2 cups cider vinegar

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons chopped crystallized ginger


In a medium saucepan, toast the coriander and mustard seeds over medium-high heat for 1 minute. Add the shallot, apple, peach, star anise, thyme, sugar, and vinegar and bring to a boil. Reduce the heat to low and simmer until the fruit softens and the liquid reduces and thickens, about 20 minutes.

Remove from the heat and season with salt and pepper. Stir in the ginger and set aside to cool. Use immediately or store in the refrigerator in an airtight container for up to 2 weeks.

Reprinted from Michael Symon’s Playing With Fire. Copyright © 2018 by Michael Symon. Photographs copyright © 2018 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.