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2 pork tenderloins – l lb. each
2/3 cup honey
l/2 cup dijon mustard
l/4 to l/2 tsp., chili powder
l/4 tsp. salt
Place pork tenderloins in a large resealable plastic bag. In a bowl combine remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal and refrigerate for at least 4 hrs, turning occasionally. Drain and discard marinade. Grill pork covered over indirect med. heat for 8-9 mins. on each side or until jeat juices run clear and temp reads l60-l70. In a saucepan warm the reserved sauce; serve with the pork. Serves 6
Taste of Home Cooking Magazine

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