Lean pork tenderloin grills to perfection in short order for an easy meal. If the grill is not handy, simply roast it in the oven. Serve with couscous and steamed broccoli for quick dishes to round out the meal.
|1 lb||pork tenderloin(s) (1 or 2)||500 g|
|1/4 cup||soy sauce||60 mL|
|1/4 cup||grainy Dijon mustart||60 mL|
|1/4 cup||honey||60 mL|
|1||clove garlic, minces||1|
Combine remaining ingredients. Pour over meat, turning to coat thoroughly. Set aside.
Preheat barbecue to high and lightly oil the grill. Place meat on grill and reduce heat to medium-high. Turn meat and brush with sauce frequently until outside is caramelized but inside still pink, about 10-12 minutes. Alternatively, bake in 3750 F oven for 40 minutes or until meat has just a hint of pink remaining. Slice and serve immediately. Makes 4 servings.
Ellie Topp, P.H.Ec. is the co-author of several cookbooks including “Put a Lid on It”, “More Put a Lid on It” and the latest release “The Complete Book of Year-Round Small Batch Preserving” by Ellie Topp and Margaret Howard, Firefly Books, 2001.