Honey-Rosemary Pork Tenderloin

Oxmoor House
4 servings (serving size: about 3 ounces)


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1 tablespoon mustard seeds
1/3 cup white wine vinegar
1 tablespoon chopped fresh rosemary
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray


Prep: 7 Minutes
Cook: 20 Minutes
Other: 8 Hours, 10 Minutes

Place mustard seeds in a mortar. Using a pestle, grind until crushed.

Combine crushed mustard seeds, vinegar, and next 4 ingredients in a small bowl; stir with a whisk. Place pork in a heavy-duty zip-top plastic bag. Pour vinegar mixture over pork; seal. Marinate in refrigerator at least 8 hours, turning bag occasionally.

Prepare grill.

Remove pork from bag, discarding marinade. Place pork on grill rack coated with cooking spray. Insert meat thermometer into thickest part of pork. Cover and grill 20 minutes or until meat thermometer registers 160°, turning pork occasionally. Remove pork from grill; let stand 10 minutes before slicing.

Created date

March 2010

Nutritional Information

Calories 187
Fat 4.6 g
Satfat 1.4 g
Protein 24.5 g
Carbohydrate 10.8 g
Cholesterol 74 mg
Iron 2.6 mg
Sodium 351 mg
Caloriesfromfat 23 %
Fiber 0.4 g
Calcium 18 mg