Your Life A to Z Recipe: Wednesday, April 9th, 2014: Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables

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by Executive Sous Chef Lee Hillson of T Cooks at The Phoenician

azfamily.com

Posted on April 9, 2014 at 6:20 AM

Updated Wednesday, Apr 9 at 11:24 AM

Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables

Ingredients
1/2 cup 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
1/4 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
1 fennel, de-cored, cut in thirds, lengthwise
Salt and black pepper, to taste
Canola oil, for cooking

Directions

  • 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, on a large, hot grill 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 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.
  • On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.

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