Ingredients
2tbs liquid honey
2tbs Dijon mustard
2tbs balsamic vinegar
1tbs olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
2 pork tenderloins
Preparation
In a large baking dish, combine honey, mustard, balsamic vinegar, olive oil, garlic, salt and pepper. Add pork, turning to coat. make ahead; cover and refrigerate up to 24 hours.
Reserving maranade, place pork on greased grill over medium/high heat. Brish with maranade. Close lid and cook, turning occasionally, for 18 min. or until just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 5 minutes. Cut in 1/2 inch slices.
