posted by Nalani 01-16-101 7:25 AM
May/June issue of Quick Cooking.
Tangy Pork Tenderloin
(plan ahead--needs to marinate)
2 pork tenderloins (1 pound each)
2/3 cup honey
1/2 cup Dijon mustard
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon salt
Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. Drain and discard marinade.
Grill pork, covered, over indirect heat for 8-9 minutes on each side or until meat juices run clear and a meat thermometer reads 160 to 170 degrees.
In a sauce pan, warm the reserved sauce; serve with pork. Yield: 6 servings.