Tangy Grilled Pork Tenderloin
"A sweet and spicy marinated tenderloin, grilled to perfection."
2 pounds pork tenderloin (silver skin removed)
2/3 cup honey
1/2 cup Dijon mustard 1/4 teaspoon chili powder
1/4 teaspoon salt
1. Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours. 2. Prepare the grill or Big Green Egg for indirect heat. 3. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or to desired doneness.
This luscious group of recipes was done at the Big Green Egg Headquarters with Fats in the lead, Chef Fred in charge of the food and Mike Stock running between taking pictures and checking on grilled food. Thanks again to the staff at BGE for a wonderful show.