Easy Grilled pork tenderloin with Balsamic-Honey Glaze

I was so excited about the Massaged kale salad (recipe here) that I kind of forgot to take pictures of the grilled pork tenderloin. But here is the simple recipe:


For the balsamic-honey glace:
4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary, plus some sprigs for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
salt and freshly ground pepper

Put garlic and rosemary in a small bowl. Add the vinegar, honey, oil, mustard and salt and pepper to taste and stir to combine.

For the pork tenderloin:
Season with a little salt and pepper. Place pork on grill rack coated with cooking spray and cook until meat thermometer registers 140-145 degrees F, turning and basting occasionally with the honey glace. Let the pork rest a few minutes, covered, before cutting into slices. Put remaining glace into a small bowl or pitcher and serve alongside to drizzle over pork. Garnish with rosemary sprig. Enjoy!


Serves 4-6

(Recipe by For the love of dinner, 2012)


PS. Not featured on the plate was the first ears of local corn that appeared in my CSA box this week too. And I couldn't wait to dig in. I usually boil it for about 10 minutes and then toss it on the grill for a few minutes. This always gives a good crispy corn on the cob. I serve it with  creamy butter with a hint of red pepper and a squirt of lime. Yum!

This is summer eating!