Honey-mustard Glazed Pork Loin

With Braised Vegetables, this quick, simple, easy to make recipe will leave your guests stunned!

• 1/2-cup regular soy sauce
• 2-Tablespoons garlic, minced
• 1-Tablespoon ginger, minced
• 4 scallions, sliced
• 1/4-1/2 cup honey
• 2-4-Tablespoons Dijon mustard
• 1/2-cup inexpensive red wine
• olive, safflower, sunflower, or a nut oil like Walnut
• 4 pork tenderloins

Per 2-persons, vegetables:

• 1 zucchini, cut in thirds lengthwise
• 1 bell pepper, cut in half, de-seeded (red, green, yellow...whatever)
• 1 large red or sweet onion, peeled and cut into 1/2-inch slices
• 1 corn cob, cut into 1-1/2 inch or so slices
• 1 fennel bulb, most of the fine "leaves" removed, cut in quarters, lengthwise
• Salt and black pepper, to taste
• butter, coconut oil, safflower, sunflower, or a nut oil like Walnut for browning

In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon mustard, wine and oil.  Toss with pork to coat well and let marinate for at least 4 hours, refrigerated.  A large plastic zip-lock bag works well, here.

Remove the pork from the marinade.  Pour the remaining marinade in a small saucepan and bring to a boil, reduce by 25 to 30 percent.

Heat a large sauté pan coated lightly covered with oil.  Sear the pork until brown on all sides (about 10-12 minutes).  Glaze the pork every 3 to 4 minutes with a spoonful or two of the reduced marinade.

If not using the Braised Vegetables link above; then in a large bowl, mix together the zucchini, bell pepper, onion, corn, and fennel bulb.  Using either this Italian Dressing or just plain oil and salt & pepper, toss the vegetables lightly and place on hot grill.

When done, you may wish to chop the vegetables smaller.  I leave them large so as to not fall through the grill and into the fire.

Cut each tenderloin into 3-4 petit fillets and drizzle with reduced marinade.  Arrange the vegetables around the meat and serve hot.

Enjoy!