Page 47 - The Secrets Of Vinegar
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                          Les Secrets du Les du
            Balsamic-Glazed Pork Tenderloin
Honey and balsamic vinegar make a delicious glaze for tender, flavorful pork tenderloin.
    Prep time
   15 minutes
   Marinating time
 1 hour
 Cook time
   18 to 20 minutes
   Rest time
  5 minutes
Serves 6
• 2 tbsp (30 ml) liquid honey
• 2 tbsp (30 ml) wholegrain mustard (Meaux mustard)
• 2 tbsp (30 ml) balsamic vinegar
• 1 tbsp (15 ml) olive oil
• 1 clove garlic, minced
• 1 pinch salt
• 1 pinch pepper
• 2 pork loins, trimmed of fat
• In a shallow dish, whisk together honey, wholegrain mustard, balsamic vinegar, olive oil, minced garlic, salt, and pepper. Place pork loins in the dish and coat well with marinade, then cover with plastic wrap.
• Marinate for at least 1 hour or up to 24 hours.
• Preheat gas barbecue to medium-high. Remove pork from marinade; set marinade aside. Place pork on an oiled grill and brush with remaining marinade. Cover and cook, turning occasionally, for 18 to 20 minutes or until pork is golden brown outside and still slightly pink inside.
• Transfer meat to a cutting board, cover with aluminum foil, and let rest for 5 minutes. Slice pork into 1⁄2-inch thick slices using a sharp knife and serve with roasted potatoes and a green vegetable.
  This pork is delicious barbecued or pan-grilled. The honey in the sweet-and- sour marinade caramelizes during cooking, giving the meat an intensely flavored crust.

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