Sunday, July 26, 2009

(54) Grilled Honey-Mustard Pork Tenderloin

And now for the star of the show... MEOW! This pork was SO good. Throw a few yummy ingredients into a ziplock, let the pork soak it all in for a few hours, off to the grill and VOILA! Dinner! I love meals like this! The pork was quite tender and so very flavorful (but not overly strong). Just right. This will go into the regular rotation!

Grilled Honey-Mustard Pork Tenderloin

Yield: 8 servings
Source: Southern Living, MARCH 2008

2 1/2 pounds pork tenderloin
1/2 cup chopped fresh parsley
1/2 cup red wine vinegar
1/4 cup olive oil
1/4 cup honey
3 tablespoons country-Dijon mustard
2 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons coarsely ground pepper

1. Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.

2. Stir together chopped parsley and next 7 ingredients until blended. Pour mixture in a large, shallow dish or zip-top plastic freezer bag; add pork, cover or seal, and chill at least 2 hours or up to 8 hours, turning occasionally. Remove pork, discarding marinade.

3. Preheat grill to 350° to 400° (medium-high). Grill tenderloin, covered with grill lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove tenderloin from grill, and let stand 10 minutes before slicing.

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