Honey-Herb Pork
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
Mustard, honey and rosemary make a sensational marinade and sauce for these moist pork tenderloins from Kathy Kittell of Lenexa, Kansas. Whether prepared on the grill or in the oven, the recipe doesn't require much hands-on work.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. + marinating Grill: 25 min. + standing
Ingredients:
- 1 cup beer or ginger ale
- 1/2 cup prepared mustard
- 1/2 cup honey
- 2 tablespoons canola oil
- 2 tablespoons onion powder
- 1-1/2 teaspoons dried rosemary, crushed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 pork tenderloins (1 pound each)
Directions:
In a small bowl, combine the first nine ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
Coat grill rack with cooking spray before preparing the grill for indirect heat. Drain and discard marinade from pork. Grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing. Serve with any remaining marinade if desired. Yield: 6 servings.