Balsamic Honey Tenderloin
Description
And this was Friday night’s meal. Adapted from the Best of Bridge (and pointed out to me by Mom), I think this would be perfect done on the barbecue, but it was so cold that night I just roasted it. I thawed the tenderloin overnight in the fridge, and put it in the marinade in the morning – dinner was then quite quick so I used the usual prep time to start dinner for Saturday night since we were going to be out all day. This was great with whipped yams and green beans.
Ingredients
Balsamic Honey Tenderloin
2 T. Dijon mustard
2 T. liquid honey
2 T. balsamic vinegar
2 cloves of garlic, crushed or finely minced
1 – 2 pork tenderloins (I used 1 large, about 1 1/2 lbs.)
Instructions
In a medium bowl, whisk together everything but the pork, then add in the pork and turn to coat it well. Cover and refrigerate for at least a few hours or overnight, up to a day.
If grilling, sprinkle it with a bit of salt and pepper and then cook it on medium-high heat for about 20 minutes, brushing it regularly with the marinade and turning it occasionally. Transfer it to a cutting board and allow it to rest for 5-10 minutes before slicing and dispose of the remaining marinade. The inside should be just pink.
If roasting, preheat the oven to 400, remove the pork from the marinade, disposing of the remaining sauce, then sprinkle the tenderloin with a bit of salt and pepper and roast it in a small pan for about 30 minutes, allowing it to rest for 5-10 minutes before slicing it.
This would also make a great sandwich.
- Category: BBQ, Beef, Marinade
