Experience the delightful combination of savory and sweet with this Grilled Pork Tenderloin recipe. The tenderloin is perfectly seared, then grilled or roasted to perfection with a delicious honey garlic glaze. This dish is not only mouthwatering but also simple to prepare, making it a fantastic option for a special dinner or a weekend treat. Paired with a fresh, crisp salad, this meal is sure to impress.
Ingredients:
- 1 pork tenderloin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- Fresh rosemary and lavender for garnish
- Mixed greens (arugula, spinach) and cucumber for the side salad
Instructions:
Prepare the Pork Tenderloin:
- Preheat your grill or oven to 400°F (200°C).
- Season the pork tenderloin with salt and pepper on all sides.
- Heat the olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until it is golden brown.
Make the Glaze:
- In a small saucepan, combine honey, soy sauce, minced garlic, and apple cider vinegar.
- Bring the mixture to a simmer and cook for about 5 minutes, until it thickens slightly.
Grill or Roast the Pork:
- If using a grill, reduce the heat to medium and grill the pork, basting with the honey garlic glaze, for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
- If roasting, transfer the seared pork to an oven-safe dish, brush with the glaze, and roast in the oven for about 15-20 minutes, basting occasionally, until the internal temperature reaches 145°F (63°C).
Rest and Slice:
- Once cooked, remove the pork from the grill or oven and let it rest for about 5-10 minutes before slicing.
Prepare the Salad:
- Toss the mixed greens and cucumber slices in a bowl. Dress with a simple vinaigrette if desired.
Serve:
- Slice the pork tenderloin and arrange it on a plate.
- Drizzle additional glaze over the top.
- Garnish with fresh rosemary and lavender flowers.
- Serve with the side salad.
Enjoy your meal!
Frequently Asked Questions (FAQ)
1. Can I use chicken instead of pork tenderloin?
- Yes, you can substitute chicken breasts or thighs for the pork tenderloin. Adjust the cooking time accordingly to ensure the chicken reaches an internal temperature of 165°F (74°C).
2. Can I make the honey garlic glaze ahead of time?
- Absolutely! You can prepare the glaze up to two days in advance and store it in the refrigerator. Reheat gently before using.
3. What can I use instead of soy sauce?
- If you prefer, you can use tamari or coconut aminos as a gluten-free alternative to soy sauce.
4. How can I tell when the pork is done?
- Use a meat thermometer to check the internal temperature of the pork tenderloin. It should read 145°F (63°C) for perfectly cooked pork.
5. What other side dishes can I serve with this dish?
- Besides the mixed greens salad, this pork tenderloin pairs well with roasted vegetables, mashed potatoes, or a quinoa salad.
6. Can I bake the pork tenderloin instead of grilling?
- Yes, you can bake the pork tenderloin in the oven. Follow the roasting instructions in the recipe for best results.
7. What other herbs can I use for garnish?
- Fresh thyme or basil can also be used as a garnish if you don’t have rosemary or lavender.
Feel free to experiment and enjoy this versatile and delicious dish!
