One of our friends owns an Angus beef farm, and they also have honey bees to make honey.  Each season we get loaded up with fresh from the farm honey, which is just delish.  If anyone needs honey, just let me know… I can hook you up. 🙂

This is a pretty easy marinade to throw together during dinner the night before and let it sit all day.  My pork tenderloin was still frozen when I put it all together, so a longer time worked just fine.  You could do this with just a few hours in the fridge, too.  This would be great on the grill in the summer, too.

Marinade:

1/2 cup water
4 TBSP soy sauce
3 TBSP honey
1 TBSP dijon mustard
1/4 cup balsamic vinegar
1 tsp roasted garlic (or 1-2 garlic cloves, minced)
1 TBSP dried minced shallots (or 1 fresh shallot, minced)
1-2 pork tenderloins (depends on how many you are feeding)

Mix marinade together and put in 1 gallon ziplock bag with the pork tenderloin.  Allow to marinate overnight.

At dinner the next day, take out about a half hour before cooking to allow it to come to room temperature.  Turn the oven on to 400 degrees.  Get an oven safe skillet hot, and sear it on all sides.  Then put in the oven for about 20 minutes, or until the thermometer reads 145 degrees.  Allow it to sit for at least 5 minutes before cutting.

Meanwhile take the marinade and boil it down to a glaze.  It took about 10-15 minutes to reduce it down.  When the meat is ready, cut it up and pour the glaze over the slices of tenderloin.

I served this with baked hashbrowns and brocollini.  It was yummy!

Recipe:

3 cups hashbrowns (I used frozen, shredded hashbrowns)
1 bunch brocollini, washed and chopped into bite sized pieces
1 cup light sour cream
1/4 cup skim milk
1 TBSP dijon mustard
1/2 tsp seasoning salt
1/2 tsp pepper
1 cup cheese (I used aged white cheddar)

Mix all the ingredients together (first I mix the sour cream up with the rest of the ingredients and then add the hashbrowns and brocollini), spray a small baking dish with pam and put the mixture in it. Cook at 400 degrees for 45 minutes.