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Honey-Glazed Pork Tenderloin

By The Canadian Living Test Kitchen

Tested till perfect

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Honey-Glazed Pork Tenderloin

This recipe makes 4 servings

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Nutritional Info

Per serving of 4: about -
cal 267
pro 41 g
total fat 7 g
sat. fat 2 g
carb 7 g
fibre 0
chol 91 mg
sodium 518 mg
% RDI: -
calcium 1
iron 16
vit C 2
folate 4

A simple, sweet ginger marinade caramelizes to a glossy brown on this tender honey-glazed pork. Serve with grilled sweet potatoes and a tomato salad.

Ingredients

    2 tbsp (25 mL) liquid honey
    4 cloves garlic, minced
    2 tbsp (25 mL) soy_sauce
    1 tbsp (15 mL) grated gingerroot
    1 tbsp (15 mL) vegetable_oil
    1 tbsp (15 mL) rice_vinegar
    1/4 tsp (1 mL) each salt and pepper
    1/4 tsp (1 mL) hot_pepper sauce
    3 pork tenderloins

Preparation

In bowl, combine honey, garlic, soy sauce, ginger, oil, vinegar, salt, pepper and hot pepper sauce. (Make-ahead: In shallow glass dish, pour honey mixture over pork, turning to coat. Cover and refrigerate for up to 24 hours, turning occasionally.)

Brush pork with half of the honey mixture; place on greased grill over medium-high heat. Close lid and cook for 10 minutes; turn and brush with remaining honey mixture. Cook for 8 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.

Transfer to cutting board; tent with foil and let stand for 5 minutes. Refrigerate 1 of the tenderloins until cold; wrap and refrigerate for up to 2 days. Thinly slice remaining 2 tenderloins.

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