Pork Tenderloin Honey Balsamic

By Pollin

Ingredients

• 2 tbs liquid honey
• 2 tbs Dijon mustard
• 2 tbs balsamic vinegar
• 1 tbs olive oil
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 pork tenderloins

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

In a large baking dish, combine honey, mustard, balsamic vinegar, olive oil, garlic, salt and pepper. Add pork, turning to coat. make ahead; cover and refrigerate up to 24 hours. Reserving maranade, place pork on greased grill over medium/high heat. Brish with maranade. Close lid and cook, turning occasionally, for 18 min. or until just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 5 minutes. Cut in 1/2 inch slices.