Honey-Glazed Pork Tenderloin By The Canadian Living Test Kitchen
Serving(s) 4
A simple, sweet ginger marinade caramelizes to a glossy brown on this tender honey-glazed pork. Serve with grilled sweet potatoes and a tomato
salad.
Ingredients
• 2 tbsp (25 mL) liquid honey
• 4 cloves garlic, minced
• 2 tbsp (25 mL) soy sauce
• 1 tbsp (15 mL) grated gingerroot
• 1 tbsp (15 mL) vegetable oil
• 1 tbsp (15 mL) rice vinegar
• 1/4 tsp (1 mL) each salt and pepper
• 1/4 tsp (1 mL) hot pepper sauce
• 3 pork tenderloins
Preparation
In bowl, combine honey, garlic, soy sauce, ginger, oil, vinegar, salt, pepper and hot pepper sauce. (Make-ahead: In shallow glass dish, pour honey mixture over pork, turning to coat. Cover and refrigerate for up to 24 hours, turning
occasionally.)
Brush pork with half of the honey mixture; place on greased grill over medium-high heat. Close lid and cook for 10 minutes; turn and brush with
remaining honey mixture. Cook for 8 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 5 minutes. Refrigerate 1 of the tenderloins until cold; wrap and refrigerate for up to 2 days. Thinly slice remaining 2 tenderloins.
Nutritional information
Per serving of 4: about 267 cal, 41 g pro, 7 g total fat (2 g sat. fat), 7 g carb, trace fibre, 91 mg chol, 518 mg sodium. % RDI: 1% calcium, 16% iron, 2% vit C, 4% folate.
Serving(s) 4
A simple, sweet ginger marinade caramelizes to a glossy brown on this tender honey-glazed pork. Serve with grilled sweet potatoes and a tomato
salad.
Ingredients
• 2 tbsp (25 mL) liquid honey
• 4 cloves garlic, minced
• 2 tbsp (25 mL) soy sauce
• 1 tbsp (15 mL) grated gingerroot
• 1 tbsp (15 mL) vegetable oil
• 1 tbsp (15 mL) rice vinegar
• 1/4 tsp (1 mL) each salt and pepper
• 1/4 tsp (1 mL) hot pepper sauce
• 3 pork tenderloins
Preparation
In bowl, combine honey, garlic, soy sauce, ginger, oil, vinegar, salt, pepper and hot pepper sauce. (Make-ahead: In shallow glass dish, pour honey mixture over pork, turning to coat. Cover and refrigerate for up to 24 hours, turning
occasionally.)
Brush pork with half of the honey mixture; place on greased grill over medium-high heat. Close lid and cook for 10 minutes; turn and brush with
remaining honey mixture. Cook for 8 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 5 minutes. Refrigerate 1 of the tenderloins until cold; wrap and refrigerate for up to 2 days. Thinly slice remaining 2 tenderloins.
Nutritional information
Per serving of 4: about 267 cal, 41 g pro, 7 g total fat (2 g sat. fat), 7 g carb, trace fibre, 91 mg chol, 518 mg sodium. % RDI: 1% calcium, 16% iron, 2% vit C, 4% folate.