Balsamic Pork Tenderloin
Print recipe| Serves | 4 |
| Inspiration | Best of Bridge |
Ingredients
- 1 large pork tenderlin
- 1 Tbsp liquid honey
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 garlic clove (grated or minced)
- 1 Tbsp Dijon or your favourite good mustard
- 1/2 Tsp salt
- freshly ground pepper
Directions
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Combine honey, mustard, vinegar, olive oil, garlic, salt and pepper. Add pork to marinade and turn to coat. Marinate in the refrigerator for up to 24 hours.  | |
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Remove pork from marinade and reserve liquid. Heat up the barbecue. Place pork on the grill over medium-high heat. Brush with marinade. Sear all sides of the tenderloin. If using a three or two burner grill, turn off the back burner and place the tenderloin there. Close the lid and cook, turning and basting occasionally, for about 18 minutes or until inside has just a hint of pink.  | |
| Transfer pork to cutting board, loosely tent and let sit for 5 minutes.. Cut into 1/2 inch thick slices. | |