Pork tenderloin gets gussied up with a sweet honey, Dijon mustard and sesame seed marinade in this easy-to-fix low-fat entree. "This is our family's favorite way to fix pork during grilling season," says Barbara Blake from her home in West Brattleboro, Vermont.
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- 1 cup light or nonalcoholic beer
- 6 tablespoons sesame seeds
- 6 tablespoons honey
- 1/4 cup Dijon mustard
- 4 garlic cloves, minced
- 1 teaspoon coarsely ground pepper
- 2 pork tenderloins (1 pound each)
- In a small bowl, combine the first six ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours.
- Drain pork and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill pork, covered, over medium heat for 10-13 minutes on each side or until a thermometer reads 160°, basting with reserved marinade occasionally. Or bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°, basting occasionally. Yield: 8 servings.
Originally published as Honey-Dijon Pork Tenderloin in Light & Tasty
December/January 2002, p23
Reviews forHoney-Dijon Pork Tenderloin
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MY REVIEW
Reviewed Nov. 29, 2016
"Nice flavor. But I chose to bake, and it took at least twice the recommended time. Finished it under the broiler after nearly an hour in the oven."
MY REVIEW
Reviewed Dec. 18, 2009
"This is a beautifully simple meal to make and so easy to deal with. It's definitely a keeper."
