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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Mustard, honey and rosemary make a sensational marinade and sauce for these moist pork tenderloins from Kathy Kittell of Lenexa, Kansas. Whether prepared on the grill or in the oven, the recipe doesn't require much hands-on work. Ingredients:
1 cup beer or ginger ale |
1/2 cup prepared mustard |
1/2 cup honey |
2 tablespoons canola oil |
2 tablespoons onion powder |
1-1/2 teaspoons dried rosemary, crushed |
1 teaspoon salt |
1 teaspoon garlic powder |
1/4 teaspoon pepper |
2 pork tenderloins (1 pound each) |
Directions:
1. In a small bowl, combine the first nine ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing. If desired, serve with remaining marinade. Yield: 6 servings.
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