Ingredients:
2 tablespoons honey
2 tablespoons grainy mustard
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb pork tenderloins ( 2)
Directions:
In a large bowl, combine the honey, mustard, vinegar, oil, garlic, salt and pepper; add the pork, turning to coat. This can be done up to 24 hours before cooking.
If not cooking immediately, cover and refrigerate until ready to do so.
Reserving the marinade, place the pork on a greased grill over medium-high heat; brush with the marinade.
Close the lid and cook, turning occasionally, for about 18 minutes or until just a hint of pink remains inside.
Transfer to a cutting board; tent with foil and let stand for 5 minutes.
Cut into 1/2-inch thick slices.
Servings: 6
Time preparation: 5 min.
Time total: 23 min.