We Cook! Mill’s Tavern Balsamic Dijon Marinated Pork Tenderloin with Coconut Chili Ponzu

by Executive Chef Edward Bolus, Mill’s Tavern

This recipe takes the other white meat to a new level, thanks to a tangy balsamic and Dijon marinade and a sweet-and-spicy coconut chili ponzu sauce. It’s the kind of meal that makes your taste buds go, “Whoa, where have you been all my life?”

Prep Time: 15 minutes (plus at least 2 hours to overnight for marinating)

Cook Time: 20 minutes

Total Time: 35 minutes (excluding marinating time)

Servings: 4

Ingredients:

For the Balsamic Dijon Marinade:

• 1/2 cup balsamic vinegar
• 1/4 cup Dijon mustard
• 4 cloves garlic, minced
• 1/4 cup honey
• Salt and pepper to taste
• 2 pork tenderloins (about 1 lb. each)
  

For the Coconut Chili Ponzu:

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup coconut milk
• 2 tablespoons honey
• 2 teaspoons chili flakes (adjust according to your spice preference)
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
  
  Instructions:

• Prepare the Marinade: In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, honey, and salt and pepper until well combined.
• Marinate the Pork: Place the pork tenderloins in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.
  • Refrigerate for at least 2 hours, or preferably overnight.
• Preheat your grill to medium-high heat.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.