Honey Garlic Dijon Marinade Pork Tenderloin
Description
This pork tenderloin is so tasty, you may want to cook two, especially if you have big appetites to feed. It isn't the normal pork tenderloin that is dry and tough, but juicy and tender. You will get rave reviews for sure.
Ingredients
1 lb. pork tenderloin
½ c. honey
½ c. Dijon mustard
2 T. soy sauce
1 T. minced garlic
leaves from 2 sprigs fresh rosemary minced (or about ½ t. dried rosemary)
leaves from 2 sprigs fresh thyme minced or about ½ t. dried thyme)
salt and pepper, to taste
Directions
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Marinade:
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-lock plastic bag. Pour half of the marinade over pork; toss to coat. Seal bag; refrigerate pork in the bag for at least 30 minutes or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides.
Set aside the remaining half of the marinade in a separate bowl; cover; refrigerate for later use.
Oven Method:
Remove pork from marinade; place in a baking dish that has been coated with non-stick cooking spray. Discard bag with the marinade. Allow pork to come to room temperature while preheating the oven.
Preheat oven to 400 degrees.
Cover meat with foil; bake for 25 minutes. Remove foil; brush with reserved marinade; place under the broiler for about 5 minutes or until a crispy crust forms on top and pork reaches an internal temperature of 140 degrees. Remove from oven; allow pork to rest for about 10 minutes before slicing.
Serve with any remaining refrigerated marinade, warmed.
Grill Method:
Remove pork from marinade; allow to come to room temperature while heating the grill. Discard bag with the marinade.
Heat grill to medium heat. Place pork on the grill; cover with aluminum foil. 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 minutes before slicing. Serve with reserved marinade, warmed.
2-4 servings.