Honey-Herb Pork

Yup, this was good!

Maybe one of these days I'll actually buy a whole pork tenderloin, but in the mean time, I'm happy with just getting a small package of pork chops whenever a recipe calls for a whole pork tenderloin. It's still good to me! The marinade was delicious! The recipe said that you only needed to marinate the pork for at least an hour, but I put it together earlier in the day and let the pork soak up the juices for most of the day. Very yummy! The combination of ingredients provided a great flavor!

Because the sauce had a mustardy flavor to it, I decided to make the mustard mash potatoes that I fell in love with last month. You can view that recipe here. They paired really well with the marinated pork chops! Everything was delicious! If you don't want to get the grill out, I'm sure you could bake the tenderloin in the oven.

Hope everyone has a great weekend! :-)

Honey-Herb Pork
Taste of Home: Everyday Light Meals
Published by Reiman Media Group, Inc. in 2010.

Prep: 10 min + marinating  Grill: 25 min + standing  Yield: 6 servings

1 cup beer or ginger ale
1/2 cup prepared mustard
1/2 cup honey
2 tablespoons canola oil
2 tablespoons onion powder
1 1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)

1. In a small bowl, combine the first nine ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate the remaining marinade for basting.
2. Coat grill rack with nonstick cooking spray before preparing the grill for indirect heat. Drain and discard marinade from pork. Grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing. Serve with any remaining marinade if desired.