Honey-Herb Pork Recipe

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Honey-Herb Pork Recipe
Honey-Herb Pork Recipe photo by Taste of Home
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Honey-Herb Pork Recipe

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Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 25 min. + standing
MAKES:
6 servings
TOTAL 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.
Originally published as Honey-Herb Pork in Light & Tasty June/July 2005, p27

Nutritional Facts

4 ounce-weight: 274 calories, 8g fat (2g saturated fat), 84mg cholesterol, 432mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

  • 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)
  1. 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.
  2. 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.
Originally published as Honey-Herb Pork in Light & Tasty June/July 2005, p27

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Reviews forHoney-Herb Pork

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chandra_24 User ID: 7042813 145392
Reviewed Jan. 21, 2013

"Although the pork was a bit expensive, this dish was still very tasty and delicious!"

MY REVIEW
Sharon Kilmer User ID: 1718093 57219
Reviewed May. 26, 2011

"This recipe is delicious! I made it with the Rde and Sweet Potato salad on pg. 31 of the same issue."

MY REVIEW
JCV4 User ID: 628113 72602
Reviewed Aug. 5, 2010

"I thought this recipe was very easy to make and had good flavor. I used fresh rosemary, which made it even more aromatic."

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