Balsamic Honey Tenderloin The Rest of the Best - Vol. 2 (Page: 222) Marinated and seared, this pork is juicy and delicious. My husband says, "Is this all you know how to make?" Ingredients: Marinade: 2 Tbsp. liquid honey 2 Tbsp. grainy mustard 2 Tbsp. balsamic vinegar 1 Tbsp. olive oil 1 garlic clove, minced salt and pepper to taste 2 pork tenderloins Instructions: To make marinade: In a large bowl, combine ingredients. Add pork to marinade and turn to coat. Marinate in refrigerator for up to 24 hours. Remove pork from marinade and reserve liquid. Place pork on greased grill over medium-high heat. Brush with marinade. Close lid and cook, turning and basting occasionally, for about 18 minutes, or until inside has just a hint of pink. Transfer pork to cutting board and let sit for 5 minutes. Cut into 1/3" thick slices. Serve with new potatoes, fresh green beans and spinach salad with pears, brie and raspberries, page 93. Serves 4-6 Retirement: Twice as much husband and half as much money. Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

Have you tried this recipe and want to share your thoughts? Click here to submit your comments. Reviews 02/27/2007 - Mel made for the 2nd time, agree the longer it marinates the better! Very easy and would serve to dinner guests - excellent 02/27/2007 - Mel simple to make, absolutely wonderful to taste! 10/25/2006 - Shannon This recipe is excellent. I've made it a few times now and always to good reviews. The longer you marinate them the better. I've even frozen my pork tenderloins in a freezer bag in the marinade and then thawed them in the fridge when ready to use and that works wonderfully as well.