• 87018dd18f1adc1e7687e60535a947ab
  • D038f8a4e627d1c9c9633029f2c85a0e

Honey Mustard Glazed Pork Tenderloin With Grilled Vegetables

Prep
Cook
Serves 4people
Ingredients
1/2
cup naturally brewed soy sauce
2
tbsp garlic, minced
1
tbsp ginger, minced
For ginger, peel + use potato peeler + then chop up.
4
scallions, sliced or green onion
1/2
cup honey
2
tbsp Dijon mustard
1/2
cup red wine
1/4
cup canola oil
4
pork tenderloins, silver skinned removed
Stop here. Mix ingredients + pour over pork + place in Ziploc plastic bag.
1
Japanese eggplant, cut in half, lengthwise
1
zucchini, cut in thirds lengthwise
1
red bell pepper, cut in half, de-seeded
1
large red onion, peeled and cut into 1/2-inch slices
2
large sweet potatoes, skin on, washed and cut into 1/2-inch slices
1
fennel, de-cored, cut in thirds, lengthwise
Salt and black pepper, to taste
Canola oil, for cooking
Directions
1.
In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to 12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
2.
PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petite fillets and drizzle with reduced marinade.
3.
WINE: Rosemont GSM, Australia

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