Balsamic Honey Tenderloin
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.
Servings: 6
Ingredients:
| 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% |
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2 tbsp (25 mL) liquid honey
2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) olive oil
1 clove garlic, minced
1/4 tsp (1 mL) each salt and 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.
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