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Honey-Glazed Pork Tenderloin

pork

2 tablespoons liquid honey
4 cloves garlic; minced
2 tablespoons soy sauce
1 tablespoon grated gingerroot
1 tablespoon vegetable oil
1 tablespoon rice vinegar
1/4 teaspoon (each) salt and pepper
1/4 teaspoon hot pepper sauce
3 pork tenderloins

In bowl, combine honey, garlic, soy sauce, ginger, oil, vinegar, salt, pepper and hot pepper sauce. (Make-ahead: In shallow glass dish, pour honey mixture over pork, turning to coat. Cover and refrigerate for up to 24 hours, turning occasionally.) Brush pork with half of the honey mixture; place on greased grill over medium-high heat. Close lid and cook for 10 minutes; turn and brush with remaining honey mixture. Cook for 8 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 5 minutes. Refrigerate 1 of the tenderloins until cold; wrap and refrigerate for up to 2 days reserving for Peanut Pork Noodle Salad. Thinly slice remaining 2 tenderloins. Serve with grilled sweet potatoes and a tomato salad.

Contributor: Canadian Living Magazine, July, 2001

Yield: 4 servings

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