For supper tonight he made Balsamic Pork Tenderloin.
- 2 tbsp (30 ml) liquid honey
- 2 tbsp (30 ml) grainy mustard
- 2 tbsp (30 ml) balsamic vinegar
- 1 tbsp (15 ml) olive oil
- 1 clove garlic, minced
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) pepper
- 2 pork tenderloins
Everything but the tenderloin is combined in a large bowl and whisked. He also added a splash of beer, maybe three or four tablespoons (an American pale ale, you can use any kind). Place the tenderloins in the sauce, rolling each as you do to thoroughly coat.
It's better to leave overnight but he left ours in the fridge for six hours turning them and spooning over the sauce once an hour.
Spray the BBQ grill and turn the heat to medium high. Grill with the lid closed turning every four and a half minutes or so. Tenderloin is somewhat round so think of it having four sides and needing to grill on each side.
After about 18 minutes, it should be done with just a touch of pink in the middle.
Place on a cutting board or plate with an aluminum foil tent over it for about five minutes. Then slice and serve!
We had ours with a white rice to help soak up the juices from the meat. It was so juicy, something you can easily lose with a tenderloin and very flavourful. It was delicious and it would be okay if Gord made this again :)