You can enjoy this on the grill or all winter (as presented here) all year in the oven. Add the suggested potatoes & other root vegetables add a light salad and dinner is done! Note that wiping off the tenderloin after marinating (and dry rubbing it) is worth it!
INGREDIENTS
2 Tbsp Gourmet Garlic Olive Oil (plus more for baking dish)
1 Tbsp honey
2 Tbsp Dijon mustard
3 Tbsp Aged Strawberry Dark Balsamic
1 Tbsp dried thyme
1/2 tsp freshly ground black pepper (plus another 1/2 tsp for the dry rub)
1/2 tsp sea salt (plus 1 tsp for the dry rub)
1 1/2 pounds pork tenderloin (1 piece)
DIRECTIONS
Whisk together the 1st seven ingredients. Place pork tenderloin in a large zip-lock bag, add the marinade mixture. Squeeze the bag and be sure pork is completely covered. Refrigerate at least one hour.
Heat oven to 425F. Lightly oil a baking dish with 1 Tbsp of the Garlic Olive Oil. Remove pork from bag and wipe off the marinade (with a rubber spatula or your hand), reserving marinade. Mix remaining salt & pepper together and rub into pork, place it in the dish. Roast 35 to 60 minutes, depending on the thickness of the tenderloin. Pork is done when the internal temperature is 145*F (it should still be pink at least in the middle!). Remove from oven and rest 10 minutes before slicing.
Place reserved marinade in a small saucepan, boil 5 to 10 minutes or until thickened, adding water as needed to keep from sticking. Serve pork drizzled with honey mustard sauce.
*Chef Note:
425F is great for roasting potatoes or other root vegetables, so, cut into pieces & toss in a bowl with some more Garlic Olive Oil, favourite spices and some salt & pepper, put in oven another pan while the pork is cooking for an easy side dish.