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 (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
Steps
- 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.
