Balsamic Honey Tenderloin

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 2 tablespoons liquid honey
  • 2 tablespoons grainy mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pork tenderloins

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 167 mg
  • Protein 27 g
  • Calories 182.0
  • Total fat 5 g
  • Cholesterol 61 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Balsamic Honey Tenderloin

Login