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.
Drain and discard marinade. Lightly oil the grill rack. Prepare the grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing. If desired, serve with remaining marinade. 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. Drain and discard marinade. Lightly oil the grill rack. Prepare the grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing. If desired, serve with remaining marinade. 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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