Grilled Honey Glazed Pork Tenderloin with Onions

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Grilled Honey Glazed Pork Tenderloin with Onions
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Course Main Courses
Servings
Ingredients
  • ½ cup buckwheat honey
  • ¼ cup extra-virgin olive oil
  • ¼ cup cider vinegar
  • 1 tbsp. minced garlic
  • 2 tsp. Herbes De Provence seasoning mixture*
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 lbs. pork tenderloin
  • 3 medium sized onions
Course Main Courses
Servings
Ingredients
  • ½ cup buckwheat honey
  • ¼ cup extra-virgin olive oil
  • ¼ cup cider vinegar
  • 1 tbsp. minced garlic
  • 2 tsp. Herbes De Provence seasoning mixture*
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 lbs. pork tenderloin
  • 3 medium sized onions
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. * Herbes De Provence is available at many grocery stores or combine the following: savory, thyme, basil, marjoram, oregano, rosemary, bay leaf and lavender.
  2. Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until the middle is about 145°F, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, applying marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.
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Chinook Honey Company & Chinook Arch Meadery

Box 12, Site 14, RR1, Okotoks, AB T1S 1A1
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