Honey-Glazed Pork Tenderloin

[migration] empty title 179 Author: Canadian Living Credits: [migration] empty title 179

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.

  • Portion size 4 servings

Ingredients

  • 2 tablespoons liquid honey
  • 4 cloves garlic , minced
  • 2 tablespoons soy sauce
  • 1 tablespoon grated gingerroot
  • 1 tablespoon vegetable oil
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon hot pepper sauce
  • 3 pork tenderloins

Method

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.

Nutritional facts <b>Per serving of 4:</b> about

  • Sodium 518 mg
  • Protein 41 g
  • Calories 267.0
  • Total fat 7 g
  • Cholesterol 91 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 4.0
  • 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 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey-Glazed Pork Tenderloin

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