Honey-Herb Pork Tenderloin

By á-5531

Ingredients

• 1 cup beer or ginger ale
• 1/2 cup prepared mustard
• 1/2 cup honey
• 2 tablespoons canola oil
• 2 tablespoons onion powder
• 1-1/2 teaspoons dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 Pork tenderloins (1 pound each)

Preparation

Step 1

In a small bowl, combine the first nine ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing. If desired, serve with remaining marinade. Yield: 6 servings.