Balsamic Honey Pork Tenderloin or Pork Chops



2 tbsp (25 mL) liquid honey

2 tbsp (25 mL) grainy mustard

2 tbsp (25 mL) balsamic vinegar

1 tbsp (15 mL) olive oil

1 clove garlic, minced

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

2 pork tenderloins


In large bowl, combine honey, mustard, vinegar, oil, garlic, salt and pepper; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Reserving marinade, place pork on greased grill over medium-high heat; brush with marinade. Close lid and cook, turning occasionally, for about 18 minutes or until just a hint of pink remains inside.

Transfer to cutting board; tent with foil and let stand for 5 minutes. Cut into 1/2-inch (1 cm) thick slices.


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