My BEST #Recipes ==> Honey Garlic Dijon Pork Tenderloin #Marinade
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Food is the primary needs of human beings. Just very unfortunate now that many people are not aware that food is not just to fill the stomach.The other thing we have to realize
that the food we eat will affect our health as well. But for the moment it's looking for a tasty and healthy food that is quite difficult for us to do. To ensure that the
food we eat is healthy then we should cook it yourself.
Now learn to Cook is not a difficult thing. Lots of food and cake recipe books sold in bookstores, so we just tried it. The problem of bad taste and bad taste cuisine we cook it
all depends from us if you want the dishes we cook it was tasty don't forget the main thing to remember is we should be cooking with the heart is happy.
Eating this, maybe already familiar among us, but maybe there are also those who have never eaten. in some countries in the world, this food itself has become a typical food.
Considering that this food is one of the foods that can be easily and quickly enjoyed, it is one of the favorite foods of this era. even so, it still must be balanced with other
Eating this, maybe already familiar among us, but maybe there are also those who have never eaten. in some countries in the world, this food itself has become a typical food.
Considering that this food is one of the foods that can be easily and quickly enjoyed, it is one of the favorite foods of this era. even so, it still must be balanced with other
You’ll Need:
1 pork tenderloin about 1 lb.
½ cup honey
½ cup Dijon mustard
2 tablespoons soy sauce or substitute with tamari or coconut aminos for the gluten-free option
1 tablespoon minced garlic
Leaves from 2 sprigs fresh rosemary minced (can substitute with about ½ teaspoon dried rosemary)
Leaves from 2 sprigs fresh thyme minced (can substitute with about ½ teaspoon dried thyme)
Salt and pepper to taste
How to Make:
In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme. Season pork on all sides with salt and pepper, to taste.
Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides.
Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later.
To cook the tenderloin in the oven:
Remove pork from the marinade and place in a baking dish that has been coated with cooking spray. Discard bag with the marinade. Allow pork to come to room temperature while you preheat the oven.
Preheat oven to 400F (200C).
Cover with foil and bake for 25 minutes.
Remove cover, brush with reserved marinade, and place under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140 degrees F.
Remove from oven and allow pork to rest for about 10 minutes before slicing. Serve with any remaining refrigerated marinade.
To cook the tenderloin on the grill:
Remove pork from the marinade and allow to come to room temperature while you heat the grill. Discard bag with the marinade.
Heat the grill to medium heat. Place pork on the grill and cover. Cook for about 12-14 minutes, turning every few minutes until pork reaches an internal temperature of 140 degrees F.
Allow pork to rest for 10 minutes before slicing. Serve with reserved marinade from the refrigerator.
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