Sunday, August 7, 2011

Glazed Pork Tenderloin

We love to hang out with people (and eat). 

Tonight we had some good friends over for some food and fellowship, and enjoyed a simple summer spread with salads, fruit, potatoes and some grilled pork tenderloin sandwiches.  You can grill the meat a little bit in advance, let it rest, and then slice it up just before it's time to eat. 

The great thing about this recipe is how versatile pork tenderloin is - you can keep it casual and do sandwiches, or you can grill or throw it in the oven and serve it sliced with some twice-baked potatoes and grilled or steamed veggies for a nice sit-down meal.  I've done this for a crowd before, and it's gone over well.  Give it a try!

Glazed Pork Tenderloin

2 lb pork tenderloin
Pepper
¼ cup honey
1 T Dijon mustard
2 T Worcestershire sauce
¼ cup reduced-sodium soy sauce
1 t minced garlic

To prepare for freezing: Season tenderloin lightly with pepper. In a Ziploc bag combine all ingredients and mix thoroughly. Add the tenderloins and coat with marinade. Freeze. To split: Place ½ of tenderloin in each Ziploc with ½ of the marinade.

To cook: Thaw in refrigerator and allow to marinate for several hours. Grill or bake in 350 degree oven for 40-45 minutes or until meat thermometer reads 160 degrees.

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