Easy Pork Tenderloin recipe in Honey, Dijon & Whisky
How about a pork tenderloin recipe that's easy to cook AND actually tastes great?
Now you get both with this cleverly named Easy Pork Tenderloin recipe. Pretty catchy, right?
The pork tenderloin marinade ingredients are an unlikely trio of Honey, Dijon and Whisky, a veritable tag-team that works away relentlessly on the tenderloin overnight, as you sleep blissfully unaware, ensuring their flavors are deeply embedded in the meat.
You'll want to remove the tenderloin from the grill when the internal temperatures reached about 155F and cover with foil, it should rise to about 160F which is perfect.
Don't mind a little pink in the center of the tenderloin, that's expected and only means that, once again, you're the master of your grill.
Serves: 4 - 6
Prep time: 5 minutes
Direct Heat: 500F - 525F
For best results soak in the tenderloin marinade overnight.
Tip: I use Canadian Rye Whisky, but I think Bourbon would definitely work (and Scotch Whiskey may work too).
Place the tenderloins in a resealable plastic bag and pour in the marinade.
Seal the bag and squish it around to completely cover the meat.
Place the bag in a small pan to guard against possible leakage and put into the refrigerator overnight.
Remove the pork tenderloin from the marinade and place on the grill when it's reached cooking temperature.
Close the lid.
After 7 or 8 minutes, peek under the tenderloin to see if it's browning up and developing grill marks.
If so go ahead and flip it over and close the lid.
If not, flip the tenderloin a 1/4 turn and keep cooking until you've reached 155F.
Remove the pork tenderloin from the grill and cover with foil for 5 minutes so the internal temperature climbs to 160F.
Slice into medallions and serve.
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