Save on Pinterest

Honey-Herb Pork

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.
  • Total Time
    Prep: 10 min. + marinating Grill: 25 min. + standing
  • Makes
    6 servings

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.
Nutrition 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • chandra_24
    Jan 21, 2013

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

  • Sharon Kilmer
    May 26, 2011

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

  • JCV4
    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.

  • nitzakita04
    Oct 26, 2008

    No comment left