Ingredients
Scale
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 small pork tenderloins
Instructions
- In a medium bowl combine honey, Dijon, vinegar, oil, garlic, salt, and pepper. Mix well and pour into a large ziplock bag. Add the pork tenderloins.
- Seal the bag and shake a little to coat the pork with the marinade. Refrigerate for at least 2 hours to overnight.
- Heat an outdoor grill to medium-high heat. Remove the pork tenderloin from the marinade and place onto the grill.
- You can brush the pork tenderloin with the marinade in the bag while grilling. Turn every 5 minutes or until the pork has reached an internal temperature of 145 degrees F., about 18 minutes.