Honey Glazed Pork

I wouldn’t be able to get through a grilling season in Iowa without making some pork tenderloins.  I think the tenderloin is one of the easiest and most versatile meats that exists.  I found the recipe for this pork in the Minnesota Catholic Daughters cookbook.  I served it when two middle school aged young women were over, along with my coworker and her husband.

We had such a good time, discussing the City Museum in St. LouisCity Museum in St. Louis — apparently a great place to head if you have kids in the upper elementary age.  We also talked about the start of the school year (by the time this posts it will be upon us), and instruments.  This pork was exactly what we needed, in addition to some brownies, cashew coleslaw, and zucchini sweet potato hash.  The grill times are a little short in the recipe.  Make sure to cook it until it reaches a temperature of 145 degrees.

Honey-Glazed Pork Tenderloin.jpg

Honey Glazed Pork 

1 pork tenderloin
1/2 c Dijon mustard
1/4 c honey
1/4 c cider vinegar
2 Tbsp soy sauce
1 Tbsp Sherry
1 Tbsp minced parsley
2 cloves garlic, minced
1 tsp fresh ginger
1/4 c julienne scallions
1/3 c julienne green peppers

Place the pork in a container or reusable plastic bag.  Blend mustard through ginger, reserving 1/2 c of the mixture.  Add remaining mixture to pork; seal and chill for 4-24 hours.  Remove pork from the marinade.

Grill pork over medium heat in a covered grill about 12-15 minutes, turning once and basting with the marinade.  Heat reserved sauce in a small saucepan for 5-7 minutes or until thickened.  Arrange pork on a serving platter, top with heated sauce, scallions, and pepper.

Serve immediately.


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