Grilled Pork Tenderloin with Rich Honey Port Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless pork tenderloin
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Kosher salt
1 1/2 cups	355ml	Port wine
1 cup	237ml	Orange juice
1 cup	237ml	Dried apricots - cut into quarters
1/3 cup	78ml	Honey
1/4 cup	15g / 0.5oz	Green onions - minced
2 tablespoons	30ml	Cider vinegar
1 teaspoon	5ml	Dried rosemary leaves - crushed

Recipe Instructions

Rub pork with olive oil and kosher salt; place in large bowl. Combine remaining ingredients in large saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes.

Place pork in shallow baking dish; pour hot marinade over pork. Cover and refrigerate several hours. Remove pork from marinade; reserve marinade.

Grill, covered, over medium-hot coals, basting frequently with marinade, about 15 to 20 minutes or until meat thermometer registers 155 to 160F. Remove from grill.

Cover and keep warm 15 minutes. Reserve all juices. Heat reserved marinade to a boil over medium heat; simmer 5 minutes. Add reserved pork juices and simmer 2 minutes more.

To serve, slice pork loin and arrange on plates. Pour warm sauce over pork.

Source:
The National Honey Board

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