Succulent pork tenderloin is perfect for the grill. It needs little time for cooking and is a great medium for marinades and spices. This sweet yet sour marinade glazes the meat and turns into a delicious crust.
- Portion size 6 servings
Ingredients
Method
In large bowl, combine honey, mustard, vinegar, oil, garlic, salt and pepper; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Reserving marinade, place pork on greased grill over medium-high heat; brush with marinade. Close lid and cook, turning occasionally, for about 18 minutes or until just a hint of pink remains inside.
Transfer to cutting board; tent with foil and let stand for 5 minutes. Cut into 1/2-inch (1 cm) thick slices.
Nutritional facts <b>Per serving:</b> about
- Sodium 167 mg
- Protein 27 g
- Calories 182.0
- Total fat 5 g
- Cholesterol 61 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 10.0
- Folate 2.0
- Calcium 1.0
