Honey-Dijon Pork Tenderloin
-2 pork tenderloins (1 lb each)
-2/3 c. honey
-1/2 c. Dijon mustard
-1-2 tsps. chili powder (less if you like sweeter, more if you like spicy, which I do!)
-1/4 tsp. salt
-fresh ground black pepper
1. Place pork tenderloins in a large resealable plastic bag or shallow glass container (I used my lasagna pan). In a bowl, whisk the honey, Dijon mustard, chili powder and salt to combine; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, preferably a few extra, turning occasionally.
2. Drain and discard marinade and sprinkle the freshly ground black pepper over the tenderloins. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a meat thermometer reads 160-170 F. (I grilled mine at 350 F on the George Foreman for 6-7 minutes on each side, then sliced into about 1″ slices and grilled those flat)
3. In a saucepan, warm the reserved sauce; serve with the pork.
Makes 6 servings.
The sauce was yummy and really made the tenderloin something special. The chili powder didn’t overpower the honey mustard-ness at all, like I had feared-it just added a tiny kick. I promise one day I’ll get a real grill.