Tangy Grilled Pork Tenderloin
- 2 pounds pork tenderloin
- 2/3 cup honey
- 1/2 cup Dijon mustard
- 1/4 teaspoon chili powder
- 1/4 teaspoon sea salt
- Olive oil
- Place tenderloin in a large zipper-topped plastic bag. In a small bowl, whisk together honey, mustard, chili powder and salt.
- Pour mixture over tenderloins then seal the bag and refrigerate for at least 4 hours. Preheat grill to MEDIUM. Lightly coat grill grate with a little olive oil.
- Remove tenderloins from marinade (discarding marinade and bag). Grill for 15 to 25 minutes or until cooked through. Serve and enjoy!
SERVING SUGGESTION: Steamed green beans and “baked” sweet potatoes (“bake” in a slow cooker to keep your kitchen cool). VEGETARIAN: Use extra-firm tofu instead of pork. KOSHER: Use boneless skinless chicken thighs instead of pork. GLUTEN FREE: Make sure Dijon mustard is gluten free. NUTRITION: Per Serving: 312 Calories; 6g Fat; 33g Protein; 32g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 407mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Fat; 2 Other Carbohydrates. Points: 8
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