Tuc Watkins' Pork Tenderloin & Salsa


Pork Tenderloin:

  1. Take two pork tenderloins and remove excess fat. Brine in salt–sugar mixture for one hour. Remove from brine and soak in orange juice for up to one hour.
  2. Combine 1 cup Grey Poupon mustard with 2 tablespoons chili powder, 2 tablespoons cumin, 2 tablespoons curry, and 2 tablespoons coarse salt.
  3. Remove tenderloins and pat dry. Slather mustard mixture onto tenderloins.
  4. Place tenderloins on preheated VERY HOT grill. Turn after five minutes. Remove to cool area of grill to finish cooking to 165° F.
  5. Remove to platter cover with tin foil and let cool for at least 10 minutes.
  6. Cut very thinly with slicing knife on a diagonal. Medium pink center.


  1. Serve with fruit salsa, which can be prepared up to 24 hours in advance.
  2. Finely chop mango, tomato, red onion, and mandarin orange; all ingredient measurements to taste.

Second Double - Secret Step:

  1. Add diced jalapeño pepper WITHOUT seeds.
  2. Serve with blanched broccolini that has been finished on grill for "roasted flavor."
  3. Serve with 6 min boiled corn on cob that has been finished same as broccolini.

Be sure to watch Tuc Watkins on "One Life to Live" on and OWN Network.