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Balsamic Honey Tenderloin

MichaelMichael Hinchliffe
servings:Makes 4 to 6 servings


  • 2 tbsp liquid honey
  • 2 tbsp grainy mustard
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 2 pork tenderloins


To make marinade, combine ingredients in a large bowl. Add pork to marinade and turn to coat. Marinate in refrigerator for up to 24 hours. Remove pork from marinade and reserve liquid. Place pork on greased grill over medium-high heat. Brush with marinade. Close lid and cook, turning and basting occasionally, for about 18 minutes, or until inside has just a hint of pink. Transfer pork to cutting board and let sit for 5 minutes. Cut into 1 cm thick slices. Serve with new potatoes, fresh green beans, and spinach salad with pears, brie and raspberries.



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