Tuesday, July 13, 2010

Honey-Dijon Pork Tenderloin Recipe

{Photo credit: Taste of Home}


1 cup light or nonalcoholic beer
6 tablespoons sesame seeds
6 tablespoons honey
1/4 cup Dijon mustard
4 garlic cloves, minced
1 teaspoon coarsely ground pepper
2 pork tenderloins (1 pound each)


In a small bowl, combine the first six ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain pork and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat for 10-13 minutes on each side or until a meat thermometer reads 160°, basting with reserved marinade occasionally. Or bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally.

Yield: 8 servings.

{Recipe came from the Taste of Home website.}

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