This dish features succulent pork tenderloin grilled to perfection. It’s finished with a sweet and tangy balsamic and honey glaze. The spices and Dijon mustard add depth to the flavour profile.
Ingredients:
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 teaspoons chilli powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 (3lb) pork tenderloin
- ¼ cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Method of preparation:
In a small bowl, mix together the garlic powder, onion powder, chilli powder, paprika and salt.
Rub the pork tenderloin with 1 tablespoon of the olive oil, then coat evenly with the seasoning mixture.
Preheat the barbecue to medium heat and lightly oil the grid.
Grill the pork tenderloin, turning occasionally, until it reaches an internal temperature of 63°C (145°F), which should take about 20 minutes.
While the pork is grilling, prepare the glaze by whisking together the balsamic vinegar, honey and Dijon mustard in a small saucepan.
Heat the glaze over a medium heat until it thickens slightly, about 5 minutes.
Brush the pork tenderloin with the remaining 1 tbsp olive oil and balsamic honey glaze during the last few minutes of grilling.
Remove the pork from the barbecue and leave to rest for 5 minutes before slicing.
Serve the sliced pork with a drizzle of the remaining glaze.
