This recipe is one of my oldest sons favorite. It can also be made with Chicken.
1 cup of beer or ginger ale
1/2 cup prepared mustard
1/2 cup honey
2 tbsp canola oil
2 tbsp onion powder
1-1/2 tsp dried rosemary, crushed
1 tsp salt
1 tsp garlic powder
1/4 tsp pepper
2 pork tenderloins (1 pound ea)
In a small bowl, combine the first nine ingredients. Pour 1 cup marinade into a large resealable plastic bag, add pork. Seal bag and turn to coat: refrigerate for at least 1 hour. Cover and refrigerate the remaining marinade for basting.
Coat grill rack with nonstick cooking spray before preparing the grill for indirect heat. Drain and discard marinade from pork. Grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160 degrees, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing. Serve with any remaining marinade if desired.
Yield: 6 servings - 4 oz cooked pork equals 274 calories, 8 g. fat, 84 mg. cholesterol, 432 mg sodium, 17 g carbohydrate, 1 g fiber, 31 g protein
**This can be cooked in the oven on 425 degrees for about 30 to 40 minutes or until the thermometer reads 160 degrees.
** This is great served with Honey Mustard sauce.