Balsamic Honey Tenderloin
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 182 |
| pro | 27 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 0 g |
| chol | 61 mg |
| sodium | 167 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 10 |
| folate | 2 |
Succulent pork tenderloin is perfect for the grill. It needs little time for cooking and is a great medium for marinades and spices. This sweet yet sour marinade glazes the meat and turns into a delicious crust.
Ingredients
- 2 tbsp liquid honey
- 2 tbsp grainy mustard
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 pork tenderloins
Preparation
In large bowl, combine honey, mustard, vinegar, oil, garlic, salt and pepper; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Reserving marinade, place pork on greased grill over medium-high heat; brush with marinade. Close lid and cook, turning occasionally, for about 18 minutes or until just a hint of pink remains inside.
Transfer to cutting board; tent with foil and let stand for 5 minutes. Cut into 1/2-inch (1 cm) thick slices.
- Keywords : Main Course; Pork; Honey; Grill/Barbecue; Mustard;
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