Ingredients
- 2 pork tenderloins (1 lb. each)
- 2/3 cup honey
- 1/2 cup Dijon mustard
- 1/4-1/2 tsp. chili powder
- 1/4 tsp. salt
Directions
Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate at least 4 hours, turning occasionally. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a meat thermometer reads 160-170 degrees F. In a saucepan, warm the reserved sauce; serve with pork.
By Robin from Washington, IA
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