Marinade:
1/4 c olive oil
1/4 c white wine
1 T balsamic vinegar
1 T honey
1 T Worcestershire sauce
1/4 t salt
1/8 t black pepper
1/4 t granulated garlic
1 t Italian seasoning
1 1/2 lbs pork tenderloin
Sauce:
3/4 white wine
1 T chopped onions
1 c whipping cream
3 T Dijon mustard
1 T honey
1/8 t white pepper
Combine marinade ingredients & pour over pork. Let marinate several hours to overnight, turning occasionally. Grill pork over charcoal 20-30 minutes or until it reaches an internal temperature of 160 degrees. Meanwhhile, put marinade in saucepan & bring to a boil. Turn meat frequently
bursh with hot marinade. After 20 minutes, test to see if meat is done. Combine wine & onions in a saucepan. Brin to a boil
reduce until mixture is about 2 T. Add remaining ingredients. Whisk together & simmer til sauce thickens. Slice tenderloin & pour sauce over all.
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