Shelly's Recipe

HONEY-MUSTARD PORK TENDERLOIN

Category: Pork I - Tenderloins and Roasts

2 1/2 lbs pork tenderloin
1/2 cup chopped fresh parsley
1/2 cup red wine vinegar
1/4 cup olive oil
1/4 cup honey
3 tbsp country-Dijon mustard
2 garlic cloves, minced
1 tbsp kosher salt
1 1/2 tsp coarsely ground pepper

Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.

Stir together chopped parsley and next 7 ingredients until blended. Pour mixture in a large, shallow dish or zip-top plastic freezer bag; add pork, cover or seal, and chill at least 2 hours or up to 8 hours, turning occasionally. Remove pork, discarding marinade.

Preheat grill to 350 to 400 degrees (medium-high). Grill tenderloin, covered with grill lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150 to 155 degrees. Remove tenderloin from grill, and let stand 10 minutes before slicing. Serves 8