I first tried this marinade recipe I found on South Your Mouth. The marinade is just perfect for pork, and one I adapted from her original recipe she used for Pork Kebabs. I used a pastured pork tenderloin from our good friends at Sunny Cedars Farm. It is awesome.
1 pork tenderloin
1/4 cup local raw honey (we use Bell Honey)
3 tbls. Dijon mustard
1/2 cup soy sauce
2 -3 tsp. minced garlic
2 tbls. Balsamic vinegar
1 small onion, minced
Mix all marinade ingredients together, reserving 1/3 cup and set aside. Put remaining marinade in a large zip-top bag, add the pork tenderloin, seal, massage marinade into meat, and refrigerate several hours.
Using 1/3 cup reserve marinade you set aside, grill pork tenderloin over indirect-medium high heat for 15 minutes on one side and 10 minutes on indirect-medium heat, basting often. Internal temperature when done should be 145 degrees.
Remove from grill, tent with foil and let rest 5 minutes. Slice and serve while hot.
Yield: 4 servings