Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables |
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Prep Time: 255 Minutes Cook Time: 30 Minutes |
Ready In: 285 Minutes Servings: 4 |
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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 |
Directions:
1. In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. 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. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
2. 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. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
3. WINE: Rosemont GSM, Australia
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