Prep Time: 10 mins
Marinating Time: 4 hrs
Cook Time: 20 mins
Servings: 6

Ingredients

1 cup mayonnaise
1 tablespoon Creole or spicy brown mustard
1 tablespoon prepared horseradish
1 clove garlic, minced
1/4 cup white vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon paprika
2 (1- to 1.5-pound) pork tenderloins (not pork loin)

Instructions

In a medium bowl, make white sauce by combining mayonnaise, mustard, horseradish, garlic, vinegar, pepper, salt and paprika. Set aside. The flavors will continue to meld over time. Use paper towels to pat the tenderloins dry. Trim excess fat and silver skin if present. Place tenderloins in a gallon zip-top bag, and add about half the white sauce. Seal and toss to coat. Refrigerate at least 4 hours or overnight. Cover remaining sauce and refrigerate.  When ready to cook, allow pork to come to room temperature so it will cook evenly. Heat the grill to medium-high. Grill tenderloins for 20 to 25 minutes (turning occasionally) or until an instant-read thermometer placed in the center of the loin reads 145 F. Remove from grill and tent with foil. Allow to rest about 5 minutes. Slice and serve with remaining white sauce.