Tuesday, May 31, 2011

Balsamic Honey Tenderloin

2 Tbsp liquid honey
2 Tbsp grainy mustard
2 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1 clove garlic, minced
¼ tsp each salt and pepper
2 pork tenderloins

In a large glass bowl, mix all ingredients, pour into a large plastic bag and add pork. Refrigerate for up to 24 hours.
Place pork on a greased grill over medium high heat; brush with marinade. Close lid and grill turning occasionally until just a hint of pink remains inside and juices run clear when pork is pierced. About 18 minutes
Transfer to a cutting board, tent with foil and let stand for 5 minutes. Cut into ½ inch thick slices.

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