Grilled Honey-Mustard Pork Tenderloin

By shelle

Ingredients

• 2 1/2 pound pork tenderloin
• 1/2 cup chopped fresh parsley
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 1/4 cup honey
• 3 tablespoons country-Dijon mustard
• 2 garlic cloves, minced
• 1 tablespoon kosher salt
• 1 1/2 teaspoons coarsely ground pepper

Preparation

Step 1

1. Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin (most packaged tenderloins I have purchased already have the silver skin removed)

2. Stir together chopped parsley and the next 7 ingredients until blended. Pour mixture in a large shallow dish or zip-top plastic freezer bag; add pork, cover or seal, and chill at least 2 hours or up to 8 hours, turning occasionally. Remove pork, discarding marinade.

3. Preheat grill to 350 to 400 (medium-high). Grill tenderloin, covered with grill lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150 to 155. Remove tenderloin from grill, and let stand 10 minutes before slicing.