Honey-Dijon Pork Tenderloin

Name: Honey-Dijon Pork Tenderloin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters light or nonalcoholic beer; 59 milliliters Dijon mustard; 4 garlic cloves, minced; 1 teaspoon coarsely ground pepper; 6 Tbsps honey; 907 grams pork tenderloins each); 6 Tbsps sesame seeds

Honey-Dijon Pork Tenderloin might be just the main course you are searching for. One serving contains 235 calories, 25g of protein, and 7g of fat. This recipe serves 8. If you have honey, dijon mustard, coarsely ground pepper, and a few other ingredients on hand, you can make it. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a small bowl, combine the first six ingredients.

Equipment you will use

Bowl

Remove 1/2 cup for basting; cover and refrigerate.

Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours.

Ingredients you will need

Marinade

Pork

Equipment you will use

Ziploc Bags

Drain pork and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Ingredients you will need

Cooking Oil

Marinade

Pork

Equipment you will use

Paper Towels

Grill

Tongs

Grill pork, covered, over medium heat for 10-13 minutes on each side or until a meat thermometer reads 160°, basting with reserved marinade occasionally. Or bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally.

Ingredients you will need

Marinade

Meat

Pork

Equipment you will use

Kitchen Thermometer

Oven

Grill

Equipment

Ingredients

Servings:

237milliliters

light or nonalcoholic beer 59milliliters

Dijon mustard 4

garlic cloves, minced 1teaspoon

coarsely ground pepper 6Tbsps

honey 907grams

pork tenderloins each)6Tbsps

sesame seeds

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pork Tenderloin works really well with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Louis Jadot Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Louis Jadot Pinot Noir

Pinot Noir Jadot is a pure varietal wine produced from Pinot Noir musts and wines selected from village-level vineyard sites throughout the Côte d'Or and Côte Chalonnaise. As with several of their smaller wines, Maison Louis Jadot practices a "réplis" to improve the quality of the wine by declassifying some wines of higher appellation to be incorporated into the blend. The final lots are carefully chosen, and, depending on the vintage, aged for a number of months in oak casks to evoke the clean, ripe red berry flavors and earthiness of the grape mellowed by a subtle touch of wood. Reflective of the Jadot style, Pinot Noir Jadot is harmonious and balanced, with a plump fruitiness and silky texture offset by round, gentle tannins in a wine of medium body and elegant structure. The very typical, fragrant varietal bouquet is complemented by a delicious, lingering finish.