Ingredients
- 1 pok tenderloin about one pound
- 1/2 cup honey
- 1/2 cup dijon mustard
- 2 Tbsp soy sauce (or sub with Tamari or coconut aminos for gluten free option)
- 1 Tbsp minced garlic
- Leaves from 2 sprigs fresh rosemary, minced (can sub with 1/2 tsp dried rosemary)
- Leaves from 2 sprigs thyme, minced, (can sub with 1/2 tsp dried thyme)
- salt and pepper to taste
Preparation
Step 1
In a bowl, whisk together honey, mustard, soy sauce, garlic, rosemary and thyme. Season pork on all sides with salt and pepper, to taste.
Place pork in a large zip top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 mins. , or up to 24 hours,. Rotate the pork occasionally so that the marinade touches all sides.
Set aside the remaining 1/2 of the marinade in a senate bowl, cover and refrigerate for later.
In the OVEN:
Remove pork from the marinade and place in a baking dish that has been coated with cooking spray. Discard the bag and marinade. Allow pork to come to room temperature while you preheat the oven.
Preheat oven to 400.
Cover with foil and bake 25 mins.
Remove cover, brush with the reserved marinade, and place under the broiler for about 5 mins or until a crispy crust forms on top. , and pork reaches an internal temp of 140 degrees.
Remove from oven and allow pork to rest for about 10 mins before slicing. Serve with any remaining refrigerated marinade
On the GRILL:
Remove pork from marinade and allow to come to room temp while you heat the grill. Discard bag with marinade.
Heat the grill to med heat. Place pork on the grill and cover. Cook for about 12-14 minutes, turning every few minutes, until pork reaches an internal temperature of 140 degrees.
Allow pork to rest for 10 mins before slicing, Serve with reserved marinade from the refrigerator.