Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3 pounds boneless pork tenderloin

  3. 1/2 cup honey

  4. 1/4 cup vegetable oil

  5. 1 1/2 tsp. crumbled dried rosemary

  6. 1 tsp. garlic powder

  7. 1 cup ale or beer, room temperature

  8. 1/2 cup Dijon mustard

  9. 2 tbsp. onion powder

  10. 1 tsp. salt

  11. 1/4 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Place pork in a large resealable plastic bag. Whisk together honey, oil, rosemary, garlic powder, ale, Dijon, onion powder, salt and pepper in a medium bowl. Pour the mixture into the bag with the pork. Seal the bag tightly and turn over to coat pork. Refrigerate pork at least 1 hour.

  2. Preheat oven to 350 degrees. Place a rack into a large roasting pan filled with 1 inch of water. Remove the pork from the marinade and place on the rack. Cover pork tightly with foil and roast 30 minutes. Uncover and continue roasting pork until browned and temperature reaches 160 degrees. Transfer pork to a cutting board and let stand 5 minutes. Place any remaining marinade into a small saucepan and simmer 5 minutes. Slice pork and serve with warm marinade.


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