Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables Recipe

Name: Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup naturally brewed soy sauce; 2 tablespoons garlic, minced; 1 tablespoon ginger, minced; 4 scallions, sliced; 1/2 cup honey; 2 tablespoons Dijon mustard; 1/2 cup red wine; 1/4 cup canola oil; 4 pork tenderloins, silver skinned removed; 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

Servings: persons

1/2 cup naturally brewed soy sauce
2 tablespoons garlic, minced
1 tablespoon ginger, minced
4 scallions, sliced
1/2 cup honey
2 tablespoons Dijon mustard
1/2 cup red wine
1/4 cup canola oil
4 pork tenderloins, silver skinned removed
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

1
In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil.
2
Toss with pork to coat well and let marinate for at least 4 hours, refrigerated.
3
Pull the pork out of the marinade.
4
Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent.
5
Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total.
6
Glaze the pork every 3 to 4 minutes with the reduced marinade.
7
In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel.
8
Toss lightly with oil, season and place on hot grill.
9
Cook vegetables until done, chop into 1-inch pieces and check for flavor.
10
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.
11
Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
12
WINE: Rosemont GSM, Australia

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup naturally brewed soy sauce, 2 tablespoons garlic, minced, 1 tablespoon ginger, minced, 4 scallions, sliced, and more.

Yes, Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables

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